Lemon Butter Fish Sauce
INGREDIENTS
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LEMON BUTTER SAUCE:
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60 g / 4 tbsp unsalted butter , cut into pieces
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1 tbsp fresh lemon juice
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Salt and finely ground pepper
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CRISPY PAN FRIED FISH:
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2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
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Salt and pepper
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2 tbsp white flour
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2 tbsp oil (I use canola)
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SERVING:
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Lemon wedges
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Finely chopped parsley, optional
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