Pan Fried Fish with a Rich Lemon Butter Sauce

A good sauce to have on hand would be this one. Since it made more than I needed I served it over hot pasta and just let the cold set sauce melt gently over the hot pasta that is of course if you don’t soak it all up with bread or serve it all over mashed potatoes! I can’t wait to make this again it was a huge hit in our house!!

Pan Fried Fish with a Rich Lemon Butter Sauce

(Adapted from Genius Cooking)

 

Printer Friendly Version

 

FISH SPICE BLEND
1/2 tablespoon paprika
1/2 tablespoon salt
1/2 tablespoon garlic powder
1/4 tablespoon black pepper
1/4 tablespoon onion powder
1/4 tablespoon cayenne pepper
1/4 tablespoon dried oregano
1/4 tablespoon dried thyme

FISH
2 lbs flounder fillets ( or cod)
1/2 cup flour ( or 1/2 cup panko mixed with 2 tablespoons finely chopped almonds)
2 tablespoons olive oil
fresh parsley, for garnish

LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.

Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.

Stir in the cream and cook for 1 minute.

Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce.

Serve immediately or keep warm until ready to use.

FISH: Mix fish spice blend ingredients together.

Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.

In a large sauté pan, heat the olive oil. Add the fish to the sauté pan, pan-frying for about 4 minutes on each side.

SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.