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.
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
How to Make It
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.
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.
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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Loved this recipe! I adjusted it for one serving...swapped out OJ (didn't have lemon)...used Olive Oil...personal preference...added a little bit of Ground Roasted Garlic with Rosemary (premixed) and used Shredded Broccoli, Carrots and Purple Cabbage as the veggie. Added slices of orange as a garnish. Yum :)
his was a good recipe. Flounder is a bit "fishy" in flavor for me -- I know, it's fish, but some other fish I prefer. My husband really loved the peas, crisp and fresh. Super quick. I just used the sauce over everything. The brown rice pilaf on the side was really good, my son loved it!
I made this last night and it was delicious! My husband said it is one of the best fish dishes I have ever made. My local store did not have flounder, so I used petrale sole and it was great. Agree that the recipe does not tell you what do with the butter (I poured it on as well, but will brush it on next time too), and next time I make this I will add the parsley after the butter has cooled a bit, or sprinkle directly on the fish as it got really brown when added with the lemon juice as directed. The rice was outstanding as well and that will become a staple for us. Thanks Cooking Light!
Had this last night. My husband said it was one of the best dinners he'd ever had. Definitely a company dinner. The snap peas added a lot of flavor and color. The recipe does not give directions for using the browned butter mixture. Next time, instead of spooning it on the fish, I would brush it on, as some of the fish did not have sauce. This will be one of our "go to" recipes.
I have a son who loves fish and I am always looking for good new recipes. We made this recipe on New Year's eve and it was a great way to celebrate. I followed the recipe exactly with two exceptions: I found I needed more canola oil to saute the fillets, which I added as needed to my non-stick pan, and I used a seasoned salt [generously] in place of the salt and pepper called for. It was absolutely simple to make, was ready in 20 minutes total time, and the whole family thought it one of the best fish dishes they had ever eaten. I will make this recipe one of my standards.
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