Fried Fish With Lemon and Butter

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  • 5 (1)
10 MIN
2 SERVING
Easy

PROTEIN

76g

CARBS

5g

CALORIES

505kcal

cholesterol

80mg

FAT

11g

SUGAR

1g

Ingredients

Serving

fish fillets

2 fillet

coconut oil

1 tsp

lemon

1 fruit (2-1/8 dia)

butter

1 tbsp

salt

5 g

Fried Fish With Lemon and Butter

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  • 5 (1)

Instructions

Step 1

Put a large pan on high heat with a little oil. Season both sides of the fillets with a little salt.

Step 2

Lower the fillets into the pan one at a time, holding the thin end. Lower them in away from you, so you don’t get splashed with hot oil.

Step 3

Leave the fish alone, unless it curls in which case, as I mentioned above, rest a ramekin or saucer on top to encourage it down.

Step 4

When the flesh has turned opaque to about halfway through the fish, turn, add a knob of butter, and cook for one more minute. Then remove from the pan and set somewhere to rest.

Step 5

Take the pan off the heat, squeeze in the lemon, and add a big knob of butter. Stir it round to emulsify and lift any flavor and pour over your fish.

Step 6

Serve with boiled new potatoes and broccoli. And that is pure class.

I went to the shop to buy some fillets of bass for my wife and I came away with red snapper because it looked better. My point is, this recipe works for any small fillet of fish: bream, bass, snapper, cod, haddock, trout, and so on. Just buy what looks best. I served it with boiled new potatoes and that broccoli from last month.

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