Pan-Fried Fish with Lemon Butter Sauce
Elegant Pan-Seared Fish Fillets in a Luscious Lemon Butter Emulsion
Ingredients:
4 fish fillets (such as cod, tilapia, or sole)
1/2 cup all-purpose flour
Salt and pepper to taste
4 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup chicken broth
1 lemon, juiced
2 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
Lemon slices, for garnish
Directions:
Season both sides of the fish fillets with salt and pepper, then dredge in flour, shaking off any excess.
In a large skillet, melt 2 tablespoons of butter with olive oil over medium-high heat.
Add fish to the skillet and cook for about 4 minutes on each side, or until golden brown and cooked through. Remove fish from skillet and set aside.
In the same skillet, add chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the pan.
Stir in capers and remaining butter until the butter is melted and the sauce has slightly thickened.
Return the fish to the skillet, spooning the sauce over the fillets. Cook for another minute to heat through.
Garnish with fresh parsley and lemon slices before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 310 kcal | Servings: 4 servings
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