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

  Freeze-dried

  1 tbsp or 0.4g

• Lemon juice

  Raw

  5 tsp or 25g

• Peas

  Edible-podded, frozen, unprepared

  ¾ package (10 oz) or 213g

• Spearmint

  Fresh

  1 ½ tbsp or 9g

• Lemon zest

  1 tsp or 2g

Directions

1. Sprinkle fish evenly with pepper and salt. Place flour in a shallow dish; dredge fish in flour. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add fish to pan; cook 3 minutes on each side or until fish flakes easily with a fork. Remove fish from pan; keep warm.
2. Return pan to medium heat. Add butter; cook 45 seconds or until butter begins to brown. Remove pan from heat; stir in parsley and 1 tablespoon lemon juice. Place butter mixture in a small bowl.
3. Return pan to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add snap peas; sauté 3 minutes or just until crisp-tender. Stir in remaining 2 teaspoons lemon juice, mint, and lemon zest. Drizzle browned butter mixture evenly over fish. Serve with snap peas.

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