Best Roasted Fish Fillets With Brown Butter Corn Sauce Recipes

FISH IN BROWN BUTTER SAUCE (SOLE MEUNIèRE)

Fish in Brown Butter Sauce (Sole Meunière) image

For a fast dinner, try Sole Meunière, a classic French fish dish cooked in a rich brown butter sauce. It only takes 15 minutes to make.

Provided by Meghan Yager

Categories Fish

Time 15m

Number Of Ingredients 11

Ingredients

4 boneless, skinless sole fillets (3-4 oz each)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all-purpose flour, for dredging
2 tablespoons vegetable oil
3 tablespoons unsalted butter
Lemon wedges, for serving
1/4 cup unsalted butter, cut into 4 pieces
2 1/2 tablespoons chopped fresh Italian flat leaf parsley
1 teaspoon grated lemon zest
1 1/2 tablespoon fresh lemon juice

Steps:

Pat fish dry. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in flour, and knock off excess. Set aside.
Heat oil and butter for the fish in a 12-inch heavy skillet over medium-high heat until foam subsides. Add fish and cook, turning halfway through, until browned and cooked through. This will take about 2-3 minutes total. Do not overcook.
Transfer fish to a plate. Discard fat from skillet and reduce heat to medium-low.
Add butter, and cook until browned, about 3-5 minutes. Remove skillet from heat and add parsley, lemon juice, and lemon zest. Stir to combine.
Pour sauce over fish. Serve with lemon wedges.

Nutrition Facts : ServingSize 2 fillets, Calories 829 calories, Sugar 0.6 g, Sodium 1555.4 mg, Fat 61 g, SaturatedFat 27.6 g, TransFat 0.1 g, Carbohydrate 25.7 g, Fiber 1.2 g, Protein 44.4 g, Cholesterol 253.5 mg

ROASTED FISH WITH SPICE BUTTER AND TOMATOES

Roasted Fish With Spice Butter and Tomatoes image

You can use any savory spice blend in this easy dinner - anything from garam masala to za'atar, baharat or Chinese five spice. If you have a very fresh blend with loads of flavor, use just 1 teaspoon. But if your blend has been sitting in the cabinet since, well, you can't quite remember, feel free to use a bit more. Serve this with rice or crusty bread to catch all the spicy, buttery juices.

Provided by Melissa Clark

Categories weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pint cherry or grape tomatoes (halved or quartered, if they are large)
Kosher salt
6 tablespoons unsalted butter, melted
3 garlic cloves, finely grated or minced
1 teaspoon finely grated lemon or lime zest
1 to 2 teaspoons spice blend of choice
4 (6-ounce) mild white fish fillets (for example, cod, hake or blackfish)
2 scallions, white and green parts, thinly sliced
Fresh lemon or lime juice, for serving
Torn fresh herbs, such as mint, dill, cilantro or parsley, for serving

Steps:

Heat oven to 450 degrees. Place tomatoes on a rimmed baking sheet, sprinkle lightly with salt, and roast for 10 minutes as you prepare the fish.
In a small bowl, stir together butter, garlic, zest, spice blend and a pinch of salt.
Season fish lightly with salt. Pull pan from the oven, and nestle fillets among the cherry tomatoes. Pour spice butter over fish and tomatoes, tossing the tomatoes to coat them. Sprinkle scallions on top of everything.
Roast until fish is flaky and cooked through, about 5 to 10 minutes, depending on the thickness of the fillets. Top with a squeeze of citrus juice and fresh herbs, and serve.

FISH FILLETS WITH BROWN BUTTER (PAN-FRIED)

Fish Fillets With Brown Butter (Pan-Fried) image

This fish dinner tastes indulgent, but it's easy to prepare and not as heavy as it sounds. Cod has a mild, non-fishy taste. Even a picky eater will love this. The light cod is pan-fried until crispy. We loved the brown butter sauce that's poured over the cod. It's slightly nutty and has a hint of lemon. We will definitely be...

Provided by Cosette Khoryati

Categories Seafood

Time 25m

Number Of Ingredients 7

Ingredients

2 fish fillets (I like white fish for this recipe like cod but any fish would work)
4 Tbsp butter
2 Tbsp olive oil (sunflower or canola oil)
1/2 c all-purpose flour
salt and pepper
2 Tbsp lemon juice
thyme or oregano (I prefer dried)

Steps:

1. Season fish on both sides with salt and pepper.
2. Lightly dredge fish in flour and shake off excess. (I like to season the flour with salt and pepper as well.)
3. When pan is hot, add olive oil followed immediately by 1-2 tablespoons butter.
4. When butter is melted, place fish in the pan and jiggle pan for the first 10 seconds to keep the fish from sticking.
5. Cook until golden crust forms on meat.
6. Carefully turn fish on the other side and again jiggle pan for the first few seconds.
7. Cook until skin turns golden brown.
8. Remove to a warm plate.
9. Pour out the cooking fat from the pan. Then put the remaining 2 tablespoons of butter.
10. Melt them until they become hazel color.
11. Turn off the heat. Add the lemon juice and few leaves of thyme or oregano. (you can leave the herbs out)
12. Pour the brown butter sauce over the fish fillets and serve.
13. *Make sure you pat dry the fillets before working with them. *The cooking time of the fish depends on the thickness of the fillets. *It's better not to cover the fish while frying them so they won't become soggy from the trapped steam.