KILLER LEMON BUTTER SAUCE FOR FISH

by | Jan 15, 2021 | Seafood

Servings

2

Ready In:

30min

Calories:

393

Good For:

Dinner

Inroduction

About this Recipe

A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant yet is so quick to make at home! Browning the butter gives the sauce a rich, nutty aroma which pairs beautifully with fresh lemon, as well as thickening the sauce and giving it a gorgeous golden color.

Ingredients

Lemon Butter Sauce:

  • 60 g / 4 Tbsp unsalted butter , cut into pieces
  • 1 Tbsp fresh lemon juice
  • Salt and finely ground pepper

 Crispy Pan Fried Fish:

  • 2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless
  • Salt and pepper
  • 2 Tbsp white flour
  • 2 Tbsp oil (I use canola)

 Serving:

Lemon wedges Finely chopped parsley, optional

Step by Step Instructions

Lemon Butter Sauce

Step 1

Place the butter in a light colored saucepan or small skillet over medium heat.

Step 2

Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty — about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)

Crispy Pan Fried Fish

Step 3

Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.

Step 4

Set aside — it will stay pourable for 20 — 30 minutes.

 

Step 1

Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.

Step 2

Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).

Step 3

Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

Nutrition

Calories 393
Total fat 28 g
Cholesterol 127 mg
Sodium 464 mg
Potassium 518 mg
Total Carbohydrate 3.1 g
Protein 31 g

  • Protien 35% 35%
  • Carbs 76% 76%
  • Calories 12% 12%

People Who’ve Made This

0 Comments

More Recipes