Lemon and Shallot Sautéed Fish
This is such a simple method for sautéing fish, but the results are AMAZING. I love how juicy the fish is, and the outside is nice and crisp from the
Ingredients
- 4-6 boneless fish fillets (any white fillets, such as haddock, whiting, snapper, cod)
- 2 eggs (lightly beaten)
- 2-4 Tablespoons oil for sautéing
Seasoned Flour:
- ½ cup all purpose flour
- 1 teaspoon table salt
- ½ teaspoon ground black pepper
- 1 teaspoon dry herbs (such as parsley, basil, thyme, etc.)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
Sauce:
- 1 shallot (minced)
- 1 garlic clove (minced)
- ½ teaspoon lemon zest
- 3-4 Tablespoons lemon juice (or dry white wine)
- 2 Tablespoons butter
- salt (ground black pepper, to taste)
- 1 Tablespoon fresh parsley (chopped)
Instructions
Combine all the ingredients together for the seasoned flour in a large shallow bowl. Lightly beat the eggs in another shallow bowl.
Heat part of the oil in a nonstick skillet on medium heat.
Dredge the fish in the seasoned flour and then dip in the eggs and immediately place into the hot oil. Cook for about 3-5 minutes per side, depending on how thick the fish is. If your skillet is small, you may have to do this in 2 batches. Drain the fish on paper towels or a paper bag.
In the same skillet, drain off most of the oil. Add the shallot and garlic. Season with salt and ground black pepper to taste. Cook for about 3 minutes, just until the shallots are tender.
Add the lemon zest and lemon juice. Off the heat, add the butter and parsley. Serve over the fish.