INGREDIENTS
4 TBSP extra-virgin olive oil, divided
4 flounder fillets, skinless
3/4 tsp. black pepper
1 tsp. kosher salt, divided
8 oz. fresh asparagus, trimmed and cut into 1-inch pieces (2 cups)
1 cup leeks, thinly sliced
1 cup yellow bell pepper, sliced
1 tsp. lemon zest
1 cup frozen baby sweet peas, thawed
3 TBSP unsalted butter
1 TBSP chopped fresh flat-leaf parsley
DIRECTIONS
Heat 2 TBSP of the oil in a large nonstick skillet over medium-high.
Pat flounder fillets dry and sprinkle evenly on both sides with black pepper and 1/2 tsp. of the salt.
Add fillets to the skillet. Cook undisturbed until deeply browned.
Transfer to a plate and cover to keep warm.
Wipe skillet clean and add 1 TBSP of the oil.
Add asparagus and leeks.
Cook over medium-high heat, stirring often until asparagus begins to soften and leek is tender, about 3 minutes.
Add bell pepper and lemon zest; cook, stirring often, until bell pepper softens, 1 to 2 minutes.
Add peas, butter and remaining 1/2 tsp. salt. Cook, stirring often until butter melts and peas are warmed through, about 1 minute.
Spoon 2/3 cup vegetables onto each of 4 plates and top with 1 fillet.
Drizzle evenly with remaining 1 TBSP oil and sprinkle with parsley.
Serve hot.
