Pan Seared Pink Ling with Meunière Sauce
This recipe is perfect for a mid- week meal because it not only tastes amazing, but it also only takes 20 minutes to prepare and cook.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- 120 g unsalted butter
- 2 tbsp lemon juice
- 1 ½ tbsp flat leaf parsley, plus extra to serve
- 4 pink ling fillets approx 150 g each
- Salt
- Freshly ground black pepper
- 3 tbsp plain flour
- 2 tbsp olive oil
- Lemon wedges, to serve
How do I make it?
- Add butter to a small frying pan over medium heat. When butter has melted, leave on heat and stir frequently until butter turns a rich golden brown and smells nutty. Remove from heat and place in a bowl. Add lemon juice and parsley, taste and season with salt and pepper. Cover with foil to keep warm while you prepare the fish.
- Lay fish on a board and blot with paper towel to remove excess moisture. Sprinkle with salt and pepper and dust lightly with flour.
- Heat oil in a non-stick frying pan over high heat. Cook fish for 3 minutes per side, then place on plates and drizzle with sauce. Garnish with additional parsley and serve immediately.
