Cook the Book: Flounder with Beets and Sugar Snap Peas

Ingredients

• 1 pound beets dried scrubbed
• 4 servings pepper black freshly ground
• 1 cup breadcrumbs store-bought
• 0.3 cup canola oil 
• 3 large eggs 
• 0.5 cup olive oil extra virgin plus more for drizzling
• 20 ounce sushi-grade yellowtail flounder 
• 0.3 cup mint leaves 
• 4 servings sea salt 
• 1 pound sugar snap peas 
• 3 tablespoons butter unsalted
• 1 cup wondra quick-mixing flour 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• aluminum foil

Directions

1. Preheat the oven to 350°F.
2. Place each beet on a square of aluminum foil.
3. Drizzle with olive oil, roll the beet to lightly coat, and season with a sprinkling of salt and pepper. Wrap loosely in the foil.
4. Place the packets on a baking sheet and then in the oven. Roast until the beets are easily pierced with the point of a knife, about 1 hour.
5. Remove from the oven and let cool. When cool enough to handle, peel and cut into 1/2-inch dice. Set aside.
6. Finely chop half the mint leaves. In a shallow bowl, combine them with the breadcrumbs. In another shallow bowl, season the Wondra with 1 teaspoon each salt and pepper. In a third bowl, lightly beat the eggs. Dredge each flounder fillet in the seasoned flour, then dip in the beaten egg, and then in the breadcrumbs. Set aside on a baking sheet.
7. In a large sauté pan, heat the 1/2 cup olive oil.
8. Add the sugar snap peas, and sauté until tender, about 5 minutes.
9. Add the diced beets and the reserved unchopped mint, and continue cooking for 1 minute.
10. In another large, preferably nonstick, sauté pan, heat the canola oil until hot but not smoking.
11. 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 side.
12. Transfer the cooked fillets to a paper-towel-lined platter, and season immediately with salt and pepper.
13. Serve with the sugar snap peas and beets alongside.