Make Restaurant-like Butter Lemon Fish in 15 Minutes

We all want to try and cook that one lavish-looking dish that’s served neatly in a restaurant. Well, now you can, with our Butter Lemon Fish recipe, that requires no effort or hassle. This super easy, quick and 3-step recipe only uses ingredients that are found in your kitchen. Interesting, right? Check out the recipe below.

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Print Recipe
Make Restaurant-like Butter Lemon Fish in 15 Minutes
Course Main Dish
Cuisine Continental
Prep Time 5 mins
Cook Time 10 mins
Servings
minutes
Ingredients
Course Main Dish
Cuisine Continental
Prep Time 5 mins
Cook Time 10 mins
Servings
minutes
Ingredients
Instructions
  1. In a light-coloured saucepan, whisk and melt the butter on a medium flame. As the butter turns golden brown with a nutty aroma, remove and pour into a small bowl immediately. Now add the lemon juice along with a pinch of salt and pepper. Then, stir and check the seasoning. Remember the sauce remains pourable for about 20-30 minutes.
  2. Pat the fish fillets with paper towels to dry them and season with salt and pepper. Coat the seasoned fillets with flour on both sides and dust off the excess. In a non-stick pan, heat oil and add the fish fillets. Fry for about a minute and a half until golden, crispy on the edges. Then flip on the other side and cook for another minute and a half until done.
  3. Place the fried fillets on a plate and drizzle about a tablespoon of sauce and garnish with coriander and lemon wedges. Serve immediately with a bowl of salad of your choice.
Recipe Notes

Recipe Tip You can use the leftover sauce for stir-fried or sautéed vegetables or mashed potatoes. Share your version of this recipe Do you make lemon fish differently with a twist? We would like to know. So, share your version of the recipe with us. Frequently Asked Questions Can I store the sauce for a longer duration? You can freeze or refrigerate and use the sauce for about a week. Microwave or heat for about 10 seconds before using the sauce. How do I fry frozen fish? If using frozen fish, thaw and pat dry thoroughly before seasoning and coating them. However, it is best to use fresh or at best chilled fish.

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