<< Back

Flounder with Beets and Sugar Snap Peas

 1 lb. beets scrubbed and dried

½ cup vegetable oil

sea salt

freshly ground pepper

¼ cup mint leaves

1 cup Italian style bread crumbs

1 cup flour

3 large eggs

Flounder fillets

¼ cup canola oil

3 tablespoons butter


Preheat the oven to 350 degrees F.  Place the beets in a pouch of aluminum foil on a baking tray and lightly coat the beets in olive oil and sprinkle with slat and pepper.  Roast the beets for about an hour and or until they are easily pierced with a knife.  Remove from the oven and set aside to cool.  When cool, peel and cut them into ½ inch dice and set them aside.

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

In a large sauté pan, heat ½ cup of olive oil.  Add the sugar snap peas and sauté until tender, about 5 minutes.  Add the diced beats and the reserved unchopped mint. 

In another large nonstick sauté pan, heat the canola oil until hot, but not smoking.  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 a side.  Transfer the cooked fillet to a paper-towel-lined platter and season immediately with salt and pepper.  Serve with the sugar and snap peas along side it.  Enjoy. 


Recipe adapted from: “The Young Man & the Sea,” by David Pasternack & Ed Levine


CSA Snapshot

Mailing list sign-up