Lemon And Herb Fish Skillet Recipes

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LEMON HERB FISH FILLETS



Lemon Herb Fish Fillets image

I adapted this simple recipe from Sara Moulton. Please note that the herbs and salt are divided - part for the fish and part for the sauce. You can use dried or fresh herbs, and you can use any light fish. The dried herbs I use are Herbes de Provence (a blend of thyme, marjoram, rosemary, basil, fennel, sage, and lavender) I'm sure various combinations will work. Or you can use 1/2 TBS each fresh chopped herbs: chives, chervil, parsley and tarragon from the original recipe.

Provided by Recipe Reader

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

16 ounces sole fillets
4 tablespoons flour
1 tablespoon dried herbs, divided (or 2 TBS fresh)
1/2 teaspoon salt, divided
1/2 teaspoon pepper
1 tablespoon butter
1/4 cup butter, cut into pieces
1 1/2 teaspoons fresh lemon juice

Steps:

  • Combine flour, half the herbs, and half the salt.
  • Season the fish with additional salt and pepper, then dredge in flour mixture to coat, shaking off the excess.
  • Heat 1 TBS butter in a large skillet over moderately high heat and cook fish 3 minutes on each side. Remove from pan.
  • Reduce heat to moderately low and add butter pieces and simmer until a light golden brown, about 5 minutes.
  • Remove skillet from heat and stir in lemon juice, remaining herbs, salt and pepper to taste.
  • Pour over fish fillets.

Nutrition Facts : Calories 236.3, Fat 16.7, SaturatedFat 9.6, Cholesterol 89.3, Sodium 753.8, Carbohydrate 6.3, Fiber 0.3, Sugar 0.1, Protein 15.1

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