Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!

　　

Ingredients

Serves 4

　　1¾ pounds fingerling potatoes

　　Salt and pepper

　　4 whole flounder

　　1 cup all-purpose or rye flour

　　9 tablespoons butter

　　¼ cup minced fresh parsley

　　

For serving

1 lemon, sliced

　　Dill sprigs

　　

Step 1

Boil the potatoes in a large pot of salted water until tender, then drain. Once they are cool enough to handle, peel them.

　　

Step 2

Rinse the fish in cold water, then coat each one in the flour, patting off the excess. Melt 5 tablespoons of the butter in a skillet and pan-fry the fish for 5 minutes on each side, or until crisp and golden. Keep the cooked fish warm while you cook the remainder.

　　

Step 3

Melt the remaining butter in a casserole. Add the peeled potatoes and let them sauté a little before adding the parsley. Season with salt and pepper. Serve immediately with the potatoes, sliced lemon, and dill sprigs.

　　From The Scandinavian Cookbook by Trina Hahnemann. Text copyright © 2008 by Trina Hahnemann; photography © 2008 by Lars Ranek. This edition published in 2009 by Andrews McMeel Publishing, LLC.