Flounder Piccata with Snap Peas
A light and fresh Wednesday night dinner featuring pan-fried flounder served with a zesty, buttery pan sauce and snap peas.
Ingredients
- •2 fillets flounder fillets
- •to taste salt
- •to taste black pepper
- •for dusting flour
- •tablespoon butter
- •pieces anchovies
- •tablespoon capers
- •pinch red chili flakes
- •splash white wine
- •handful snap peas (thinly sliced)
- •handful fresh parsley (chopped)
- •wedges lemon
Method
- 1Season the flounder fillets with salt and pepper, then lightly dust them in flour.
- 2Pan-fry the flounder in oil over medium-high heat until golden brown on both sides. Remove the fish from the pan and discard the oil.
- 3In the same pan, brown the butter, then add the anchovies and stir until melted.
- 4Add the capers and red chili flakes, then deglaze the pan with a splash of white wine and let it reduce into a sauce.
- 5Add the thinly sliced snap peas to the sauce, cook briefly, then remove from heat and stir in the fresh parsley.
- 6Serve the sauce over the pan-fried flounder with a squeeze of fresh lemon.