An incredible , super quick Lemon Butter Sauce for fish made with browned butter and lemon. It has a rich, nutty, buttery taste balance with freshness from lemon. Suitable for almost any fish.
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.