Best Fish Fillets In Lemon Sauce Recipes

LEMON BUTTER SAUCE FOR FISH

Steps:

• Place the butter in a light coloured saucepan or small skillet over medium heat.
• Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
• Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
• Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
• Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
• Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
• Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

BAKED FISH WITH LEMON CREAM SAUCE (ONE BAKING DISH!)

Steps:

• Preheat oven to 200°C / 390°F (all oven types).
• Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
• Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
• Sprinkle fish with shallots, then pour over sauce.
• Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

FLOUNDER FILLETS IN LEMON SAUCE

Steps:

• First, thaw the frozen flounder fillets either on the counter or overnight in the fridge. Open the packages, and drain the excess water from their packaging. Give them a quick rinse under running water, and allow them to drain again.
• Next, in a 10-inch non-stick skillet, heat olive oil and butter on low heat, until the butter melts.
• When the butter is melted, add the fillets to the skillet. Sprinkle over them with some sea salt, herbs de Provence, oregano, and cayenne pepper.
• Cook them on low heat for 30 seconds to one minute. They will start to release excess water, and that's fine.
• Pour in the wine and lemon juice, and sprinkle over them with freshly chopped parsley. Then cover with a lid.
• Simmer for 4 to 6 minutes or more, ( depending on how thick the fillets are) until the fish turns opaque-white-ish and the sauce is reduced a little. And the fish flakes off with a fork.
• When the flounder fillets are fully cooked. Turn off the heat. Squeeze additional lemon juice over the fish (about 1 tablespoon, or more). Then serve.
• Serves 2

FISH FILLETS WITH LEMON AND CAPER SAUCE

Steps:

• Cut peel and pith away from two of the lemons.
• Slice the lemon into thin rounds, removing pips as you go. Set aside.
• Squeeze the juice from the third lemon.
• Mix the flour and cheese together on a plate. Coat the fish fillets with flour and cheese.
• Heat the butter in a frying pan until it is hot. Add fish fillets to pan and cook for about 2 minutes before turning over and cooking the other side for a further 2 minutes. Lower the heat.
• Add lemon juice, lemon slices and capers to the pan and allow the juice to come to the boil.
• Transfer the fillets to a serving plate and garnish with chopped parsley and ground black pepper.
• Serve with creamy mashed potatoes.

FISH FILLETS WITH LEMON TURMERIC SAUCE

Steps:

• Slice the fish fillets into pieces about two-and-a-half inches by one-and-a-half inches (four pieces per fillet).
• Steam the asparagus. While it is cooking, soften the shallots in the butter. Saute the fillets a few at a time, so that they are barely cooked. Do not break when you remove them with a slotted spoon. Keep warm in a very low oven.
• Drain the asparagus spears and keep warm.
• Add the cream, turmeric and lemon juice to the pan in which you have sauteed the fish fillets. Bring to a boil. Add any juices that have collected under the fish fillets. Simmer until thickened, stirring, season with salt and pepper and add the lemon peel. Arrange the fillets on individual plates. Pour the sauce on top, garnish with asparagus and serve.