Browned Butter Flounder with Lemon Snap Peas

Ingredients

• Flatfish

  Fish, (flounder and sole species), raw

  4 fillet or 652g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Wheat flour

  White, all-purpose, unenriched

  3 tbsp or 23g

• Canola oil

  4 tsp or 18g

• Butter

  Unsalted

  2 tbsp or 28g

• Parsley

  Raw

  1 tbsp or 4g

• Lemon juice

  Raw

  4 tsp or 20g

• Peas

  Edible-podded, raw

  2 cup, whole or 126g

• Spearmint

  Fresh

  2 tbsp or 11g

• Lemon zest

  1 tsp or 2g

Directions

1. Season the flounder fillets with salt and pepper. Place flour in a shallow dish and dredge the fish in it.
2. Heat three-quarters of the oil in a large nonstick skillet over medium-high heat. Cook the fish for 3 minutes on each side or until it flakes easily with a fork. Remove from the pan and keep warm.
3. Lower the pan to medium heat and add the butter. Cook for 45 seconds or until the butter begins to brown. Remove from heat and stir in the chopped parsley and about three-quarters of the lemon juice. Transfer the butter mixture to a small bowl.
4. Increase the heat to medium-high, add the remaining oil to the pan, and swirl to coat. Add the snap peas and sauté for 3 minutes or until crisp-tender. Stir in the remaining lemon juice, mint, and lemon zest. Drizzle the browned butter mixture over the fish and serve with the snap peas.