Lemon and Brown Butter Fish Fillets with Seared Red

Name: Lemon and Brown Butter Fish Fillets with Seared Red and Yellow Grape Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil (EVOO); 1/2 pint red grape tomatoes; 1/2 pint yellow grape tomatoes; 1/2 cup fresh flat-leaf parsley leaves (a couple of handfuls), chopped; Salt and freshly ground black pepper; 4 6-ounce tilapia, skate, or Dover sole fillets; All-purpose flour, for dredging; 4 tablespoons cold unsalted butter; Juice of 1 lemon; Crusty bread

Servings: persons

1
Preheat a large skillet over high heat with 2 tablespoons of the EVOO (twice around the pan).
2
Add the grape tomatoes in an even layer and let them sear for 2 minutes without moving them.
3
Add half of the parsley and season with salt and pepper, then continue to cook for 1 to 2 more minutes, or until all of the tomatoes start to burst.
4
Remove them from the pan to a plate and cover with some aluminum foil to keep warm.
5
Thoroughly wipe out the skillet and return to the cooktop over medium-high heat.
6
Season the fish with salt and pepper and then dredge in the flour.
7
Add the remaining 2 tablespoons EVOO to the skillet.
8
Once the oil is hot, shake the excess flour from the fish and add to the skillet.
9
Cook the fish for 4 to 5 minutes on each side, or until firm to the touch and cooked through.
10
Once cooked, transfer the fish to a serving platter and cover with aluminum foil to keep warm.
11
Wipe the skillet clean again and return to the cooktop over medium-high heat.
12
Melt the butter; but keep your eye on it.
13
It will go from melted to brown pretty quickly.
14
Once the butter is brown and smells slightly nutty, add the lemon juice and the remaining parsley.
15
Pour the brown butter over the fish and then top with the seared grape tomatoes.
16
Serve with crusty bread, for mopping.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil (EVOO), 1/2 pint red grape tomatoes, 1/2 pint yellow grape tomatoes, 1/2 cup fresh flat-leaf parsley leaves (a couple of handfuls), chopped, and more.

Yes, Lemon and Brown Butter Fish Fillets with Seared Red and Yellow Grape Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon and Brown Butter Fish Fillets with Seared Red and Yellow Grape Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions