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!
Browned Butter Flounder with Lemon Snap Peas
More From Cooking Light
- Calories: 260
- Fat: 13.9g
- Saturated fat: 4.8g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 2.3g
- Protein: 23.5g
- Carbohydrate: 9.6g
- Fiber: 1.9g
- Cholesterol: 92mg
- Iron: 1.9mg
- Sodium: 202mg
- Calcium: 68mg
- 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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