Flounder Meuniere with Roasted Green Beans and Tomatoes

Serves: 2

Ingredients

 
• 8 oz green beans, cleaned and trimmed
• 2 tomatoes, cleaned, cored, and quartered
• 2 tsp olive oil
• 2 tbsp thyme sprigs, leaves pulled from stems
• ½ tsp garlic powder
• salt and pepper, to taste
• 1 lemon, cleaned, seeded, and sliced
• ¼ cup all-purpose flour1 tsp lemon juice
• ¼ cup all-purpose flour 2 portions flounder, thawed
• ¼ cup all-purpose flour¼ cup all-purpose flour
• ¼ cup all-purpose flour1 tbsp canola oil
• ¼ cup all-purpose flour3 tbsp unsalted butter
• ¼ cup all-purpose flour2 tbsp fresh parsley, finely chopped

Directions

 
1. Preheat the oven to 425ºF.
2. Prepare a sheet pan with aluminum foil, drizzled with olive oil or cooking spray.
3. Toss the beans and tomatoes with olive oil, garlic powder, thyme, salt, and pepper. Spread the tomatoes and beans on the sheet pan; roast for 15 minutes, or until they start to brown.
4. Gently pat flounder dry with paper towels.
5. Place the flour on a large plate and season well with salt and pepper. Lightly dredge the fish on both sides in the flour, gently tapping off any excess.
6. Heat canola oil over medium-high heat in a large skillet. When the oil is shimmering, add 1 tbsp butter. Fry the fish for 4–5 minutes until browned. Gently turn over and cook for an additional 2–3 minutes. Remove to a plate.
7. Return the pan to low heat. Place the lemon slices in the pan and add the remaining butter. Cook, stirring often, for 2–3 minutes, until the butter begins to brown. Turn off the heat. Gently squeeze the lemon juice into the sauce, stirring to combine.
8. Remove the green beans and tomatoes from the oven.
9. Plate the beans and tomatoes with the fish. Drizzle the sauce over the fish and serve.