LEMON BUTTER SAUCE FOR FISH


 

I N G R E D I E N T S

LEMON BUTTER SAUCE 

  • 4 tbsp unsalted butter, cut into pieces
  • 1 tbsp fresh lemon juice
  • salt and finely ground pepper

CRISPY PAN FRIED FISH

  • 2 thin white fish fillets (4-5 oz each), skinless boneless
  • salt and pepper
  • 2 tbsp white flour
  • 2 tbsp oil

SERVING

  • lemon wedges
  • finely chopped parsley, optional

D I R E C T I O N S

LEMON BUTTER SAUCE
  1. Place the butter in a light colored saucepan or small skillet over medium heat.
  2. Melt butter then leave on stove, whisking/stirring every now and then. When the butter turns to golden brown after 3 minutes, and smells nutty, remove from stove and pour into a small bowl.
  3. Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
    CRISPY PAN FRIED FISH
    1. Pat fish dry using paper towels. Sprinkle with salt and 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 11/2 minutes until golden and crispy on the edges, then turn and cook the other side for 11/2 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.

    N O T E S

    • Meal Type: Lunch, Dinner
    • Serves: 2
    • Total Time: 15min
    • Calories: 393
    • Net Carbs: 3g

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