Sole Meunière (pan Fried Flounder)

"Sole Meunière for dinner tonight. Sounds fancy, but it's really flounder pan-fried in browned butter and seasoned with lemon."
-- @thedomesticman

Recipe Intro From thedomesticman

Sole Meunière enjoys the distinct credit for converting Julia Child into a Foodie. And like most rustic, continental faire, the key to this simply elegant dish is good ingredients, timing, and dry white wine chilled perfectly when sitting down to this gorgeous dinner prepared by @thedomesticman
Serves: 2
Prep time: 5 minutes
Cooking time: 8 minutes

2 sole, plaice, turbot, or flounder filets, about six ounces each
1/4 tsp sea salt
1/4 tsp fresh ground pepper
3 tbsp tapioca starch or potato starch
2 tbsp coconut oil
2 tbsp butter
1 lemon, cut into slices

Gently rinse and pat dry the filets with paper towels. Sprinkle both sides with salt and pepper. Dredge the fish in tapioca starch on both sides, shaking off excess flour. Place on a plate and set aside.

Heat the coconut oil in a large skillet on med/high heat until shimmering, about 2 minutes, then add the butter and stir together. When the butter stops foaming (about 40 seconds), add the fish and pan-fry until golden brown, about 3 minutes.

Carefully flip the fish and cook until done, another 2-3 minutes, adding the lemon slices during the last 20 seconds of cooking. Pour the browned butter and lemon sauce over the filets when serving.