Ingredients
- 4 (6 ounce) flounder fish fillets
- 1/2 teaspoon black pepper, freshly ground
- 1/8 teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 4 teaspoons oil (canola oil, divided)
- 2 tablespoons unsalted butter (diced)
- 1 tablespoon fresh flat-leaf parsley, chopped
- 5 teaspoons fresh lemon juice, divided
- 8 ounces sugar snap peas (trimmed
- 1 1/2 tablespoons fresh mint, chopped)
- 1 teaspoon grated lemon rind
How to Make
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Step 1: Sprinkle fish evenly with pepper and salt. Place flour in a shallow dish; dredge fish in flour. Heat a large nonstick skillet over medium0high heat. Add 1 tablespoon oil to pan; swirl to coat. Add fish to the pan cook 3 minutes on each side or until the fish flakes easily with a fork. Remove fish from the pan keep warm.
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Step 2: Return the pan to medium heat. Add butter; cook 45 seconds or until the butter begins to brown. Remove pan from heat; stir in parsley and 1 tablespoon lemon juice. Place butter mixture in a small bowl.
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Step 3: Return the pan to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add snap peas; saute 3 minutes or just until crisp-tender. Stir in remaining 2 teaspoons lemon juice, mint, and rind.
We hope you enjoy this recipe!
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