Seafood
French Seven Fishes
Servings: 2Equipment
- skillet
Ingredients
Fish Fillets
- 2 sole or haddock filets, ½ lb total
- ⅓ cup flour
- coarse Kosher salt
- coarse ground black pepper
- 1 Tbsp. light cooking oil
- 1 Tbsp. unsalted butter
Beurre Noisette
- 2 Tbsp. flat leaf parsley, chopped
- 2 Tbsp. unsalted butter
- 1 Tbsp. capers, drained
- 1 Tbsp. lemon juice
Instructions
Prep
- Heat saute pan over medium-high heat.
- Sprinkle salt and pepper over both sides of the filets.
- Dredge each filet in flour and shake off any excess flour.
Sauté
- Heat oil in the pan and add butter until it is melted and stops foaming.
- Saute filets until brown (3-5 minutes), then flip and brown the other side (3-4 min).
- Transfer filets to the serving plate.
Sauce
- Sprinkle filets with fresh chopped parsley.
- In a light-colored sauce pan, melt 2 Tbsp of butter, stirring until brown.
- Remove browned butter from the heat and toss in lemon and capers.
- Pour beurre noisette over filets to sizzle the parsley.