Skillet Flounder with Lemon-Parsley Sauce
Parmesan-Basil Orzo and Roasted Asparagus
Ingredients
- 1½ lb flounder fillets
- ½ cup all-purpose flour
- ¼ cup olive oil
- 6 Tbsp butter
- 3 Tbsp fresh lemon juice
- 2 Tbsp chopped fresh parsley
Instructions
- Season fish with salt and pepper.
- Dredge fish in flour to coat.
- Cook fish in hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until fish flakes easily. Remove from skillet and keep warm.
- Add butter and lemon juice to skillet; cook over medium heat until foamy. Stir in parsley; serve over fish.
Side Dish Ingredients
- 2 Tbsp butter
- 1 cup orzo
- 2 cups chicken broth
- 1 tsp dried basil
- ½ cup shredded Parmesan cheese
- 1 bunch asparagus, trimmed
- 2 Tbsp olive oil
Side Dish Instructions
- Melt butter in a saucepan over medium heat. Add orzo, and cook until lightly browned. Pour in broth, cover and simmer 20 minutes.
- Remove from heat. Add basil, Parmesan, and salt and pepper to taste.
- Preheat oven to 450°F. Toss asparagus with oil and salt and pepper to taste on a rimmed baking sheet. Bake 10 minutes or until browned and tender.
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