Browned Butter Flounder with Lemon Snap Peas

Browned Butter Flounder with Lemon Snap PeasRecipe
Photo: Jason Wallis; Styling: Cindy Barr


For a quick and healthy weeknight dinner, serve Browned Butter Flounder with Lemon Snap Peas. Browning the butter for this sauce, a classic French preparation called meunière, adds a toasty nuttiness, balanced with bright lemon. Just a little goes a long way to coat the delicate flounder fillets.


Serves 4 (serving size: 1 fillet, 2 teaspoons sauce, and about 2/3 cup snap peas)

Recipe from

Cooking Light

Nutritional Information

Calories 260
Fat 13.9 g
Satfat 4.8 g
Monofat 5.4 g
Polyfat 2.3 g
Protein 23.5 g
Carbohydrate 9.6 g
Fiber 1.9 g
Cholesterol 92 mg
Iron 1.9 mg
Sodium 202 mg
Calcium 68 mg


4 (6-ounce) flounder fillets
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3 tablespoons all-purpose flour
4 teaspoons canola oil, divided
2 tablespoons unsalted butter, diced
1 tablespoon chopped fresh flat-leaf parsley
5 teaspoons fresh lemon juice, divided
8 ounces sugar snap peas, trimmed
1 1/2 tablespoons chopped fresh mint
1 teaspoon grated lemon rind


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 rind. Drizzle browned butter mixture evenly over fish. Serve with snap peas.


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