Pan-Fried Fish With Lemon Butter Sauce

1. 1

   For the lemon butter sauce, place shallot, vinegar, wine and peppercorns in a medium saucepan on high heat. Bring to boil. Continue boiling 4-5 mins until reduced to 1 tbsp.

2. 2

   Reduce heat to low. Whisk in 10 tbsp butter, one piece at a time, until smooth. Strain. Season to taste.

3. 3

   Heat remaining 2 tbsp butter and oil in a large skillet on medium heat. Season fish. Add to pan, skin-side down, and cook 2-3 mins each side, until cooked through. Drain on paper towels.

4. 4

   Drizzle fish with sauce and sprinkle with parsley. Serve with steamed zucchini.

* Per serving · 4 servings · Values may vary.

No additional tips available.