Browned Butter Cod with Lemon Snap Peas Gluten Free substitutions

Browned Butter Cod with Lemon Snap Peas Gluten Free substitutions

Ingredients

  • • 4 (6-ounce) cod fillets
  • • 1/2 teaspoon freshly ground black pepper
  • • 1/8 teaspoon kosher salt
  • • 3 tablespoons all-purpose flour (GF use Domata)
  • • 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 sugar snap peas, trimmed
  • • 1 1/2 tablespoons chopped fresh mint
  • • 1 teaspoon grated lemon rind

Directions

  1. 1. Sprinkle fish evenly with pepper and salt.
  2. Place flour in a shallow dish; dredge fish in flour.
  3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat.
  4. Add fish to pan; cook 3 minutes on each side or until fish flakes easily with a fork. Remove fish from pan; keep warm.
  5. 2. Return pan to medium heat. Add butter; cook 45 seconds or until butter begins to brown.
  6. Remove pan from heat; stir in parsley and 1 tablespoon lemon juice. Place butter mixture in a small bowl.
  7. 3. Return pan to medium-high heat.
  8. Add remaining 1 teaspoon oil to pan; swirl to coat.
  9. Add snap peas; sauté 3 minutes or just until crisp-tender.
  10. Stir in remaining 2 teaspoons lemon juice, mint, and rind.
  11. Drizzle browned butter mixture evenly over fish.
  12. Serve with snap peas.