Salty Lemon Butter Fish Fillet
constituents
For the Fish
4 white fish fillets( similar as cod, tilapia, or haddock)
soupspoons olive oil painting
swab and pepper to taste
1 tablespoon paprika
1 tablespoon garlic greasepaint
1 tablespoon onion greasepaint
For the Lemon Butter Sauce
4 soupspoons adulation
2 soupspoons olive oil painting
4 cloves garlic, diced
Juice and tang of 2 failures
1 teaspoon fresh parsley, diced
swab and pepper to taste
For Garnish
Lemon slices
Fresh parsley, diced
Instructions
Preparing the Fish
Season the Fish Pat the fish fillets dry with paper apkins. mizzle with olive oil painting and season both sides with swab, pepper, paprika, garlic greasepaint, and onion greasepaint.
Cook the Fish Heat a large skillet over medium-high heat. Add the fish fillets and cook for about 3- 4 twinkles on each side, or until the fish is golden brown and flakes fluently with a chopstick. Remove from the skillet and set away.
Preparing the Lemon Butter Sauce
Make the Sauce In the same skillet, reduce the heat to medium and add the adulation and olive oil painting. Once the adulation has melted, add the diced garlic and cook for 1- 2 twinkles, until ambrosial.
Add Lemon and Seasoning Stir in the bomb juice, bomb tang, and diced parsley. Season with swab and pepper to taste. Let the sauce poach for 2- 3 twinkles.
Serving the Dish
Plate the Fish Place the cooked fish fillets on a serving server.
Pour the Sauce Drizzle the bomb adulation sauce over the fish fillets.
Garnish Garnish with bomb slices and fresh diced parsley.