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?
What’s the serving size?
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
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.