Flounder with Lemony Butter Beans

Ingredients

• 4 (4- to 5-ounce) skinless flounder fillets, patted dry
• 2 teaspoons kosher salt
• 1/2 cup finely chopped fresh parsley
• 2 tablespoons finely chopped shallot
• 1 tablespoon grated lemon zest, plus lemon wedges for serving
• 1/4 cup olive oil, divided
• 2 garlic cloves, thinly sliced
• 1 1/2 cups (12 ounces) dry white wine, divided
• 6 tablespoons unsalted butter, divided
• 1 (16-ounce) can butter beans, drained and rinsed

Steps

1. Sprinkle flounder evenly with salt; refrigerate, uncovered, for 30 minutes. Meanwhile, stir together parsley, shallot, lemon zest, and 2 tablespoons oil in a medium bowl. Cover gremolata, and set aside at room temperature.
2. Bring garlic, 1 cup wine, 2 tablespoons butter, and remaining 2 tablespoons oil to a simmer in a large stainless steel skillet over medium. Add fish in a single layer. Cover and reduce heat to medium-low; cook, undisturbed, until fish is cooked through and firm to the touch, 2 to 3 minutes. Using a slotted spatula, transfer fish to a large plate, reserving cooking liquid in skillet; set aside.
3. Add beans, remaining 1/2 cup wine, and remaining 1/4 cup butter to skillet. Bring to a simmer over medium. Cook, swirling skillet and stirring often to emulsify butter into wine, until beans are warmed through and sauce is lightly creamy, 8 to 10 minutes. Remove from heat, and stir in 3 tablespoons gremolata. Divide fish evenly among 4 bowls, and spoon beans and sauce around fish. Garnish with remaining gremolata. Serve with lemon wedges.