Browned Butter Flounder with Lemon Snap Peas

For a quick and healthy weeknight dinner, serve the flounder in a creamy sauce with lemon peas. Frying butter for this sauce, a classic French dish called Meuniere, gives the toasted crust a piquancy balanced by the bright aroma of lemon. Just a little bit is enough to cover the tender flounder fillet.
Sprinkle the fish evenly with pepper and salt. Pour the flour into a shallow dish; roll the fish in the flour. Preheat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil to the skillet; stir to coat. Place the fish in the pan; cook for 3 minutes on each side or until the fish is easily pricked with a fork. Remove the fish from the pan; keep warm.Return the skillet to medium-high heat. Add the butter; cook for 45 seconds or until the butter begins to brown. Remove the pan from the heat; add the parsley and 1 tablespoon of lemon juice. Place the butter mixture in a small bowl.Return the skillet to medium-high heat. Add the remaining 1 teaspoon of oil to the pan; stir to coat. Add the green peas; simmer for 3 minutes or just until tender and crisp. Add the remaining 2 teaspoons of lemon juice, mint and zest. Drizzle the fish evenly with the browned butter mixture. Serve with green peas.