Lemon-Parsley Flounder and Mushroom Green Beans

I was craving something fresh and crisp for dinner one night and decided to make fish and green beans. Having run out of any type of oil whatsoever, I cooked with butter instead of olive oil for the first time in a while. I tried a recipe loosely based on a cooking suggestion on the back of the frozen fish package, which was fantastic. And I discovered that green beans cooked with butter instead of olive oil are AMAZING. I’d forgotten how delicious butter is. :)

Lemon-Parsley Flounder

Ingredients: 1 lb flounder, 1 lemon sliced into wedges, butter, parsley, salt, pepper, flour
  1. If flounder is frozen, defrost it under slowly running water.
  2. Melt a pat of butter in a pan over low heat.
  3. Sprinkle salt, pepper, and a bit of parsley into the melted butter.
  4. Saute lemon wedges in the butter until they’re a little browned and lemon juices have mixed with the butter.
  5. Add a little flour (1 tsp or so) to thicken the liquid into a sauce and mix continuously until the liquid is a little thicker.
  6. Add flounder to pan and brown on both sides until flaky, then remove from heat.

Mushroom Green Beans

Ingredients: green beans, sliced mushrooms, butter, salt, pepper, paprika
  1. Melt a pat of butter in a pan over low heat.
  2. Add green beans and sprinkle with salt, pepper, and a bit of paprika. Stir periodically.
  3. Once green beans are starting to soften but still have a little time left, add the sliced mushrooms to the pan. Cook until green beans and mushrooms are as tender as you like and remove from heat.
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