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Browned Butter Flounder with Zucchini and Sun-dried Tomatoes
A quick, easy and healthy meal using one skillet. The trick to delicious fish is to not overcook it. The flounder fillets will cook in minutes. This dish is accompanied with a lovely combination of sautéed red bell peppers, zucchini and sun-dried tomatoes.
Servings: 4 | Prep time: 15 min | Cook time: 20 min
INGREDIENTS
4 (6-ounce) flounder fillets
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons flour (or substitute gluten-free flour)
2 tablespoons butter (may use additional olive oil to make dairy-free)
1 tablespoon olive oil
1 small onion. Chopped
2 cloves minced garlic
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 red bell pepper, chopped
1 medium zucchini, chopped
1/4 cup sun-dried tomatoes in oil, drained and chopped
DIRECTIONS
Season the fish with salt and pepper. Dredge the fish in flour.
Heat the butter in a large skillet over medium heat and cook the fish about 3 minutes on each side. Remove from pan and set aside.
Heat the olive oil in the same pan and add the onions. Sauté for 6-7 minutes. Add the garlic, salt, and pepper and mix together. Add the red bell peppers, zucchini and sun-dried tomatoes and cook for an additional 5 minutes. Spoon over the fish.
Heat the butter in a large skillet over medium heat and cook the fish about 3 minutes on each side. Remove from pan and set aside.
Heat the olive oil in the same pan and add the onions. Sauté for 6-7 minutes. Add the garlic, salt, and pepper and mix together. Add the red bell peppers, zucchini and sun-dried tomatoes and cook for an additional 5 minutes. Spoon over the fish.
