Bonjour! This is a super simple way to prepare fish and it will make you feel very French! I always use my best French accent when I’m making this. I know, I know…I’m not right and I won’t try to deny it!
Ingredients:
Fish:
- 1/2 cup all purpose flour
- 4 fish fillets (each about 3 to 4 oz each white fish such as sole or cod)
- Coarse kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil or canola oil
- 2 tablespoons (1/4 stick) unsalted butter
Sauce:
- 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon fresh lemon juice
- Lemon wedges
Directions:
For fish:
Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
For sauce:
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges. Creamed spinach would be nice along side this and maybe some corn cakes. Tasty!
Salut!
