Photo: Jason Wallis; Styling: Cindy Barr 
Yield
Serves 4 (serving size: 1 fillet, 2 teaspoons sauce, and about 2/3 cup snap peas)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

Yummy

BGlace
June 05, 2016
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 :)

Good!

Napes77
March 19, 2016
A bit of cutting, but not bad. My 17yo son really liked it. I just made it with plain white rice, which saved some time. Very tasty, and worth making again.

kristinao's Review

kristinao
October 13, 2014
N/A

LDombeck's Review

ellycat39
March 29, 2014
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!

Napes77's Review

melissalee40
February 16, 2014
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!

DKeane's Review

LDombeck
January 29, 2014
N/A

steponme's Review

steponme
January 22, 2014
The rice was good, but I thought the fish and snap peas were bland. Will probably fix the rice again.

melissalee40's Review

Helen
January 19, 2014
One of the best dinners we have had! I had a bit too much brown bits in my browned butter mixture, but the overall flavor and combination with the rice and snap peas was perfect!

judyduck's Review

DKeane
January 04, 2014
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.

BGlace's Review

judyduck
December 31, 2013
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.