LEMON BUTTER SAUCE FOR FISH
This Lemon Butter Sauce for fish is outrageous – 3 minutes, 2 components, completely restaurant worthy.
The Lemon Butter Sauce is just made with butter and lemon. but it’s now not “simply” butter and lemon. It’s brown butter and lemon.
If you’re new to brown butter, this is going to exchange your international – it’s addictive. Brown butter is the entirety you love about melted butter, boosted with an super nutty, toasty aroma.
And you don’t want a good deal – this stuff is wealthy! The recipe makes barely more than you want due to the fact jogging out of sauce within the middle of dinner is dismal, but in all honesty, my preferred serving is 1 tablespoon of Sauce per fillet of fish.
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 (I used Bream, Note 1)
- Salt and pepper
- 2 tbsp white flour
- 2 tbsp oil (I use canola)
SERVING:
- Lemon wedges
- Finely chopped parsley, optional
INSTRUCTIONS
LEMON BUTTER SAUCE:
- Place the butter in a light coloured saucepan or small skillet over medium heat.
- 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.
- Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
- Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
CRISPY PAN FRIED FISH:
- 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.
- 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).
- 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.
