Browned Butter Flounder with Lemon Snap Peas

Ingredients

• Flatfish

  Fish, (flounder and sole species), raw

  4 fillet or 652g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ⅛ tsp or 0.8g

• 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

  5 tsp or 25g

• Peas

  Edible-podded, raw

  2 cup, whole or 126g

• Spearmint

  Fresh

  1 ½ tbsp or 9g

• Lemon zest

  1 tsp or 2g

Directions

1. Season the fish fillets evenly with pepper and salt. Place the flour in a shallow dish and dredge the fish in it. Heat a large nonstick skillet over medium-high heat, adding 1 tablespoon of oil to coat the pan. Cook the fish for 3 minutes on each side or until it flakes easily with a fork. Remove from the pan and keep warm.
2. Return 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 parsley and 1 tablespoon of lemon juice. Transfer the butter mixture to a small bowl.
3. Increase the heat to medium-high, add the remaining teaspoon of 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.

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