Fish Fillets with Brown Butter (Pan Fried)
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- fish fillets (i like white fish for this recipe like cod but any fish would work)
- 4 Tbsp
- 2 Tbsp
- olive oil (sunflower or canola oil)
- 1/2 c
- salt and pepper
- 2 Tbsp
- lemon juice
- thyme or oregano (i prefer dried)
-Lightly dredge fish in flour and shake off excess. (I like to season the flour with salt and pepper as well)
-When pan is hot, add olive oil followed immediately by 1-2 tablespoons butter.
-When butter is melted, place fish in the pan and jiggle pan for the first 10 seconds to keep the fish from sticking.
-Cook until golden crust forms on meat.
-Carefully turn fish on the other side and again jiggle pan for the first few seconds.
-Cook until skin turns golden brown.
-Remove to a warm plate.
-Pour out the cooking fat from the pan, then put the remaining 2 tablespoons of butter and melt them until they become hazel color.
-Turn off the heat, add the lemon juice and few leaves of thyme or oregano. (you can leave the herbs out)
-Pour the brown butter sauce over the fish fillets and serve.
*The cooking time of the fish depends on the thickness of the fillets.
*It's better not to cover the fish while frying them so they won't become soggy from the trapped steam.