Pan Seared Fish with Herb Butter Sauce
- ½ cup all purpose flour
- 4 6-oz (about 1 inch thick) fish fillets
- Salt & Pepper to taste
- 3 tbls oil
- 1 shallot, minced
- ½ cup white wine
- 1 tsp grated lemon zest
- 1 tbls fresh lemon juice
- 1 tsp fresh minced thyme
- 4 tbls butter
- 2 tbls chopped fresh parsley
Place flour in shallow dish. Pat fish dry and season with salt & pepper. Coat lightly with flour. Heat 2 tbls oil in large nonstick skillet over medium heat until just smoking. Cooks fillets about 3 minutes on each side or until the thickest part of fillet flakes easily. Transfer fillets to plate and tent with foil.
Wipe out skillet. Add remaining oil and shallot to empty pan and cook until shallot is softened. Add the wine, zest, lemon juice and thyme and simmer until reduced by half-about 2 minutes. Turn off heat and whisk in butter and parsley. Season sauce with salt & pepper and pour over fillets.
Serves 4
