You may also like
Ingredients
- fish fillets, 4-6oz. 2 ea
- Flour for dredging as needed
- Clarified butter as needed
- Whole Butter 2 tbsp
- Lemon 1/2 ea
- Parsley, chopped 1 tbsp
Method
- 1. Season the fillets with salt and pepper. Heat a thin layer of clarified butter in a saute pan. Dry the fillets and dredge in flour, shaking of the excess.
- 2. Saute the fish over fairly high heat. Turn and finish cooking. Remove the fish from the pan and keep warm.
- 3. Add the whole butter, let it heat until it turns golden then immediately add the lemon and chopped parsley. Pour over the fish and serve.
