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Crackling Fish Fillets
3/4 lb Fresh sole fillets; cut into 4 manageable pieces
1 tb Olive oil
2 tb Flour
1/4 c Water
1/2 ts Lemon zest
2 tb Lemon juice
1 tb Butter; (up to 2)
1/4 c Fresh parsley leaves; rinsed and minced
Brush a nonstick skillet with olive oil. Dip fish in flour and shake
off excess. Heat skillet until hot. Add fish and saute, without
moving, until it just sets and turns a bit golden, 1 to 2 minutes.
With a spatula, flip the fish over to the other side and cook until
the fish is firm and cooked through, about 2 minutes. Remove fish to
dinner plates Add water lemon juice and zest to skillet and increase
the heat to medium high. Scrape up browned bits on bottom of pan and
boil until syrupy about 2 minutes. Remove skillet from the heat and
swirl in butter and parsley. Season with salt and pepper and spoon
over fish. Serve with steamed sugar snap peas or other vegetable.
French bread on the side would be lovely.
Yield: 2 servings
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