Ingredients:

4 each, one pound boneless flounder
Salt and Pepper
½ cup all-purpose flour
4 tablespoons clarified butter
2 tablespoon freshly chopped parsley
2 tablespoons freshly chopped cilantro
1 tablespoon white wine
¼ cup orange segments
4 tablespoons unsalted butter
Preparation:

1.		Pat dry the fillets. Season with salt and pepper then dredge in the flour. Pat thoroughly to shake off any excess flour.
2.		Heat the clarified butter in a sauté pan and place the flounder in the hot butter. Cook over medium heat for 3 minutes per side until crispy. Transfer the cooked fish to a warm plate lined with paper towels.
3.		Wipe cooked butter from pan and return to heat. Add the wine and citrus and bring to a simmer. Add the herbs then the whole butter. Heat the butter until it foams.
4.		Place the fillets on a serving plate then pour the butter sauce over the fillets.
5.		Bon Appetit!