Fish Fillets With Brown Butter (Pan-Fried)
By
Cosette Khoryati
@CosetteKR
9
This is one of my favorite fish dishes. Quick, simple, and delicious.
Blue Ribbon Recipe
This fish dinner tastes indulgent, but it's easy to prepare and not as heavy as it sounds. Cod has a mild, non-fishy taste. Even a picky eater will love this. The light cod is pan-fried until crispy. We loved the brown butter sauce that's poured over the cod. It's slightly nutty and has a hint of lemon. We will definitely be making this again!
Ingredients
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2fish fillets (I like white fish for this recipe like cod but any fish would work)
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4 Tbspbutter
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2 Tbspolive oil (sunflower or canola oil)
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1/2 call-purpose flour
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·salt and pepper
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2 Tbsplemon juice
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·thyme or oregano (I prefer dried)
How to Make Fish Fillets With Brown Butter (Pan-Fried)
- Season fish on both sides with salt and pepper.
- 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.
- 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.
- *Make sure you pat dry the fillets before working with them.
*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.
