4 Servings 10 min Cook
4 Fillet Flatfish
1/2 Tsp Pepper
0 Tsp Salt
3 Tbsp Wheat Flour
4 Tsp Canola Oil
2 Tbsp Butter
1 Tbsp Parsley
5 Tsp Lemon Juice
3/4 Package (10 oz) Peas
1 1/2 Tbsp Spearmint
1 Tsp Lemon Zest
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 lemon zest.
Drizzle browned butter mixture evenly over fish.
Serve with snap peas.
