Ingredients
For the Lemon Butter Sauce
- 60 g / 4 tbsp unsalted butter, cut into pieces
- 1 tbsp fresh lemon juice
- Salt and finely ground pepper, to taste
For the Fish
- 2 thin white fish fillets (120-150g / 4-5oz each), skinless and boneless (e.g., Bream)
- Salt and pepper, to season
- 2 tbsp white flour
- 2 tbsp canola oil
- Lemon wedges, for serving
- Finely chopped parsley, optional garnish
Instructions
- Prepare Lemon Butter Sauce: Place the butter in a light colored saucepan or small skillet over medium heat. Melt the butter, then continue heating while whisking or stirring occasionally. When the butter turns golden brown and emits a nutty aroma (about 3 minutes), immediately remove it from the heat and pour into a small bowl to stop cooking.
- Season Sauce: Add fresh lemon juice and a pinch of salt and pepper to the browned butter. Stir well and taste after it cools slightly. Adjust lemon juice or salt as preferred. Set the sauce aside; it will remain pourable for 20 to 30 minutes.
- Prepare Fish: Pat the fish fillets dry with paper towels. Season both sides with salt and pepper. Sprinkle flour evenly over both sides, using your fingers to spread it and then shake off any excess flour completely.
- Cook Fish: Heat oil in a non-stick skillet over high heat until shimmering with faint smoke. Add the floured fish fillets to the skillet. Cook for 1 1/2 minutes on one side until edges are golden and crispy, then carefully flip and cook the other side for another 1 1/2 minutes. If the fillets are thicker, cook slightly longer to ensure doneness.
- Serve: Immediately transfer the fish to serving plates. Drizzle about 1 tablespoon of the lemon butter sauce over each fillet, avoiding any dark sediment at the bottom of the sauce bowl. Garnish with chopped parsley if desired and serve with lemon wedges on the side. Pair well with kale and quinoa salad for a complete meal.
Notes
- Use a light colored pan when browning butter to easily monitor color changes and prevent burning.
- Browned butter sauce can be stored in an airtight container in the fridge for up to 3 days; gently rewarm before serving.
- Patting fish dry and coating it in flour ensures a crispy crust when pan frying.
- Use high smoke point oil like canola for best frying results without burning.
- Adjust cooking time depending on the thickness and type of fish fillet used.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Western
