Cook The Book: Flounder With Beets And Sugar Snap Peas

Preheat the oven to 350u0b0F. Place each beet on a square of aluminum foil. Drizzle with olive oil, roll the beet to lightly coat, and season with a sprinkling of salt and pepper. Wrap loosely in the foil. 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. Remove from the oven and let cool. When cool enough to handle, peel and cut into 1/2-inch dice. Set aside.
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.
In a large saute pan, heat the 1/2 cup olive oil. Add the sugar snap peas, and saute until tender, about 5 minutes. Add the diced beets and the reserved unchopped mint, and continue cooking for 1 minute.
In another large, preferably nonstick, saute pan, heat the canola oil until hot but not smoking. 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. Transfer the cooked fillets to a paper-towel-lined platter, and season immediately with salt and pepper. Serve with the sugar snap peas and beets alongside.