Seared Fish With Lemon Beurre Blanc

1. 1

   For the lemon beurre blanc, place wine, onion and peppercorns in a medium saucepan on medium heat. Cook for 10-12 mins, until liquid reduces to about 2 tbsp. Strain and discard solids.

2. 2

   Clean saucepan and return liquid. Heat on medium heat. Add butter a little at a time, whisking until sauce is creamy and slightly thickened. Remove from heat and whisk in lemon juice to taste. Season to taste.

3. 3

   Heat a large skillet on high heat. Brush fish with melted butter and season to taste. Place, skin-side down, in pan and cook for 2-3 mins. Turn and cook for a further 1-2 mins, until just cooked through.

4. 4

   Serve fish drizzled with beurre blanc and accompany with steamed beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.