Perch Fillets with Herbs and Brown Butter

1. 1

   Heat the oil in a large nonstick skillet until shimmering.

2. 2

   Season the fish with salt and pepper and dredge in the flour, shaking off any excess.

3. 3

   Add half of the fillets to the skillet and saute over moderately high heat until lightly browned and cooked through, about 2 minutes per side.

4. 4

   Transfer the fish to a warmed platter and repeat with the remaining fillets.

5. 5

   Season with salt and pepper and sprinkle with the parsley; keep warm.

6. 6

   In a small skillet, cook the butter over moderate heat until fragrant and nut brown, about 3 minutes.

7. 7

   Remove from the heat and add the lemon juice, shaking the skillet to blend.

8. 8

   Pour the butter over the fish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.