Cook the Book: Flounder with Beets and Sugar Snap Peas

Name: Cook the Book: Flounder with Beets and Sugar Snap Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams beets, scrubbed and dried; 4 servings Freshly ground black pepper; 237 milliliters high-quality store-bought breadcrumbs; 59 milliliters canola oil; 3 larges eggs; 118 milliliters extra virgin olive oil, plus more for drizzling; 567 grams flounder fillets; 59 milliliters mint leaves; 4 servings Sea salt; 454 grams sugar snap peas; 3 Tbsps unsalted butter; 237 milliliters Wondra

Cook the Book: Flounder with Beets and Sugar Snap Peas might be just the main course you are searching for. This pescatarian recipe serves 4. One portion of this dish contains approximately 34g of protein, 57g of fat, and a total of 889 calories. A mixture of mint leaves, flounder fillets, sugar snap peas, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Preheat the oven to 350°F.

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Oven

Place each beet on a square of aluminum foil.

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Beet

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Aluminum Foil

Drizzle with olive oil, roll the beet to lightly coat, and season with a sprinkling of salt and pepper. Wrap loosely in the foil.

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Salt And Pepper

Olive Oil

Beet

Roll

Wrap

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Aluminum Foil

Place the packets on a baking sheet and then in the oven. Roast until the beets are easily pierced with the point of a knife, about 1 hour.

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Beet

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Baking Sheet

Knife

Oven

Remove from the oven and let cool. When cool enough to handle, peel and cut into 1/2-inch dice. Set aside.

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Oven

Finely chop half the mint leaves. In a shallow bowl, combine them with the breadcrumbs. In another shallow bowl, season the Wondra with 1 teaspoon each salt and pepper. In a third bowl, lightly beat the eggs. Dredge each flounder fillet in the seasoned flour, then dip in the beaten egg, and then in the breadcrumbs. Set aside on a baking sheet.

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Flounder Fillets

Salt And Pepper

Seasoned Flour

Breadcrumbs

Mint

Egg

Dip

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Baking Sheet

Bowl

In a large sauté pan, heat the 1/2 cup olive oil.

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Olive Oil

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Frying Pan

Add the sugar snap peas, and sauté until tender, about 5 minutes.

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Sugar Snap Peas

Add the diced beets and the reserved unchopped mint, and continue cooking for 1 minute.

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Beet

Mint

In another large, preferably nonstick, sauté pan, heat the canola oil until hot but not smoking.

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Canola Oil

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Frying Pan

Add the butter. When the foam subsides, add the fillets; you should hear them sizzle. Cook until golden brown, about 3 to 4 minutes per side.

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Butter

Transfer the cooked fillets to a paper-towel-lined platter, and season immediately with salt and pepper.

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Salt And Pepper

Serve with the sugar snap peas and beets alongside.

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Sugar Snap Peas

Beet

Equipment

Ingredients

Servings:

454grams

beets, scrubbed and dried 4servings

Freshly ground black pepper 237milliliters

high-quality store-bought breadcrumbs 59milliliters

canola oil 3larges

eggs 118milliliters

extra virgin olive oil, plus more for drizzling 567grams

flounder fillets 59milliliters

mint leaves 4servings

Sea salt 454grams

sugar snap peas 3Tbsps

unsalted butter 237milliliters

Wondra

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Skyfall Pinot Gris. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 13 dollars per bottle.