Lemon Butter Sauce For Fish
Ingredients
LEMON BUTTER SAUCE:
60 g / 4 tbsp unsalted butter , cut into pieces
1 tbsp fresh lemon juice
Salt and finely ground pepper
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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.
FULL RECIPE PLEASE CLICK HERE
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