Lemon Butter Sauce for Fish

This Lemon Butter Sauce for fish is outrageous – three minutes, 2 elements, absolutely eating place worthy.

The key's browned butter – known as Beurre noisette in French. learn how to pronounce it so you can loftily inform your circle of relatives and buddies “we’re having French tonight!” (but don’t inform them how easy it's miles😈) And so I present to you, your new preferred posh-but-clean-and-extraordinary-quick manner with fish: Pan fried until golden then drizzled with a 3 minute Lemon Butter Sauce that you’re going to go nuts over.

The Lemon Butter Sauce is simply made with butter and lemon. but it’s no longer “simply” butter and lemon. if you’re new to brown butter, that is going to exchange your global – it’s addictive. Brown butter is everything you adore about melted butter, boosted with an terrific nutty, toasty aroma.

The French name it Beurre noisette. The literal translation is “hazelnut butter”, and even though hazelnuts don’t come into the equation in any respect, we get it.

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 (SEE VIDEO):

• 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. (Note 2)
• 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:

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.
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).
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.

Recipe From : https://www.recipetineats.com/lemon-butter-sauce-fish/