This whitefish with lemon butter sauce is succulent, refreshing, and easy to make.
- 1 pound ocean whitefish
- 3 TB salted butter
- 2 shallots, minced
- 3 cloves garlic, minced
- 2/3 cup dry white wine
- 2 TB fresh lemon juice
- 1 TB fresh parsley, chopped
- grated zest of 1 lemon
- 3 TB olive oil
- kosher salt and freshly ground black pepper
- Let fish sit in a colander at room temp for at least 30 minutes to drain any liquids and reach a moderate room temp.
- Meanwhile, make the sauce: Heat butter, shallots, and garlic in a large frying pan and cook on medium heat, stirring often, 2 min. Add wine and lemon juice and bring to a boil. Boil until sauce thickens slightly, 2-3 min. Stir in parsley and lemon zest. Season with pinches of salt and pepper to taste. Cover and keep warm.
- Using paper towels, pat dry the fillets to remove as much moisture as you can. Sprinkle a light layer of kosher salt and black pepper over both sides of each fillet. In a large nonstick frying pan over medium heat, add 3 TB olive oil. Arrange 2 fillets in the pan and cook with lid ajar to allow steam to escape. Cook about 3-4 min or until bottoms of fillets are browned. Flip carefully and brown other side 3-4 min (keep in mind that if your fish is less than 1 inch thick, you’ll need to adjust for less cook time.) You want the fish just cooked, but not over-cooked. Repeat with other 2 fillets (unless your frying pan is large enough to cook all 4 fillets without crowding, it’s best to cook in batches; otherwise, the fish will be more steamed than browned.)
- Plate the fish fillets and pour warm sauce over them. Serve immediately.