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Pan-fried fish served with lemon sauce
Delicious and fresh pan-fried fish with lemon sauce

Pan-fried fish with lemon sauce

Author: Flavelo
Recipes Main Courses
An elegant dinner in 20 minutes? It's possible. The mild flavour of white fish (like hake or tilapia) is the perfect canvas for a lemon butter sauce. The technique is 'pan searing', where the fish gets a crust while remaining juicy inside. Finally, we dissolve the caramelised bits in the pan (the essence of flavour) with wine and lemon.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Non-stick frying pan
  • Spatula

Allergen Information

⚠️ Fish
⚠️ Milk
⚠️ Sulphites (wine)

Instructions

1 ✓

Pat the fish completely dry with kitchen paper. Season with salt and pepper.

Tip: Wet fish does not fry, it steams. A dry surface is the secret to a crispy crust. [Promoting Maillard reaction]
2 ✓

Heat the oil over medium-high heat. Add the fish and fry for 4-5 minutes on one side until golden brown. Turn over, fry for another 2-3 minutes, then remove.

Tip: Do not move the fish while it is frying!
3 ✓

Into the pan (without washing it!), throw the crushed garlic, then deglaze with the wine and lemon juice. Scrape up the stuck brown bits.

Tip: This is called deglazing: dissolving the tasty caramelised bits.
4 ✓

Remove from the heat and stir in the cold butter until it melts and thickens the sauce.

Tip: The cold butter emulsifies the sauce, giving it a creamy shine (Monté au beurre).
5 ✓

Pour the sauce over the fish and sprinkle with parsley.

Recipe FAQ

Why is the fish falling apart?
You tried to turn it too soon. Wait until the crust forms, then it will release from the pan by itself.

Ingredients

  • 600 g White fish fillets
  • 2 tbsp Olive oil
  • 2 cloves Garlic
  • 2 pcs Lemons
  • 2 sprigs Fresh parsley
  • 1 tsp Salt
  • 1 pinch Pepper
  • 50 g Cold butter
  • 50 ml Dry white wine (or stock)