Wednesday,18 July, 2018
Current issue | Issue 1268, (29 October - 4 November 2015)
Wednesday,18 July, 2018
Issue 1268, (29 October - 4 November 2015)

Ahram Weekly

Sufra Dayma: Fish fillets in lemon parsley butter sauce

Serves 4

4 large fish fillets (skinned, boned)
Juice of 2 lemons
1/4 tsp crushed garlic
1 heaped tbsp parsley leaves (finely chopped)
2 tbsp olive oil
30 gm butter
Salt + pepper

Pat dry fish with paper towels.  Season with salt and pepper on both sides.  Heat a wide non-stick cooking skillet on high.  Lower to medium heat and add olive oil.  Gently place fish fillets to cook on one side for three minutes.  Turn fillets with a flat fish spatula on the other side and cook for four more minutes, to slightly brown; do not over cook.  Remove fish gently onto a serving plate; in one layer.  Wipe skillet clean with paper towels.  Reheat skillet on medium heat.  Add butter to melt.  Stir in garlic and lemon juice.  When bubbling, remove away from heat and stir in parsley.  Pour sauce onto fish fillets immediately; thus parsley remains bright green.  Serve with boiled potato and sautéed string beans or broccoli aside.

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