Browned Butter Flounder with Lemon Green Beans
I found this recipe in the January 2014 of Cooking Light and adapted it to fit Fodmap needs. I’m not sure I’ll get around to trying it this week, but I do hope to try it soon! Let me know if you enjoy it.
- 4 (6-ounce) flounder fillets
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 3 tablespoons spelt 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 green beans, trimmed
- 1 1/2 tablespoons chopped fresh mint
- 1 teaspoon grated lemon rind
- Sprinkle fish evenly with pepper and salt. Place spelt flour in a shallow dish; dredge fish in spelt 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 green beans; 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 green beans.
I found this recipe in the January 2014 edition of Cooking Light
Ivy Manning, Cooking Light