Monday, August 1, 2011

Lemon and Brown Butter Fish Fillets

This was a great, light, summer meal. It would have been even better had I remembered to make the bread I was planning on. Even mashed potatoes would have been a good side.

What's Needed:
4 T. extra-virgin olive oil
1 pint red grape tomatoes
1/2 C. parsley
Salt and freshly ground black pepper
4 6-oz. tilapia fillets
All-purpose flour
4 T. cold, unsalted butter
Juice of 1 lemon

1. Preheat a large skillet over high heat with 2 T. of olive oil.

2. Add the grape tomatoes in an even layer and sear for 2 minutes. Add half of the parsley and season with salt and pepper. Cook for 2 more minutes, or until tomatoes start to burst. Remove them from the pan and cover with aluminum foil.

3. Wipe out the skillet. Return stove to medium-high heat.

4. Season the fish with salt and pepper. Dredge in flour.

5. Add 2 T. olive oil to skillet. Once oil is hot, shake extra flour from the fish and add to the skillet.

6. Cook fish for 4-5 minutes on each side. Once cooked, transfer the fish to a serving platter and cover with aluminum foil.

7. Wipe skillet clean. Return stove to medium-high heat.

8. Melt butter. Once butter is brown and smells slightly nutty, add lemon juice and remaining parsley.

9. Pour brown butter over fish and top with tomatoes.

PointsPlus: 10 (1 fillet with sauce and tomatoes)
Husband's Grade: A

Inspired by: Rachel Ray: 365 and No Repeats

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