Pan-fried Fish with Lemony Burnt Butter Sauce
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The secret to this delicious fish dish is browned butter (beurre noisette, in French), which forms a sauce. Traditionally paired with flounder or sole, this nutty tasting butter sauce tinged with lemon and capers will work with almost any fish – I’ve used snapper fillets.
4 large snapper fillets (or 4 flounder, if available) Plain flour, for dusting
Lemon wedges, to serve 75g butter
2 tablespoons capers, drained 2 tablespoons chopped parsley 1 lemon, juiced
Season the fish on both sides with salt and pepper then dust with flour; shake off any excess flour. Heat a little oil in a large frying pan. Cook the fish for 3-4 minutes on each side, depending on thickness of the fillets – this may need to be done in batches. Remove to a plate, cover with foil and keep warm while you make the sauce.
Sauce: Wipe the pan clean, then add the butter and melt over a medium heat. Cook until the butter starts to smell nutty and turn light brown; add the capers, parsley and lemon juice.
Pour the butter sauce over the fish and serve immediately with lemon wedges on the side. Serves 6