Lemon and Shallot Sautéed Fish
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2-4
  • 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
  • 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
  1. Combine all the ingredients together for the seasoned flour in a large shallow bowl. Lightly beat the eggs in another shallow bowl.
  2. Heat part of the oil in a nonstick skillet on medium heat.
  3. 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.
  4. 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.
  5. Add the lemon zest and lemon juice. Off the heat, add the butter and parsley. Serve over the fish.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/recipes/main-course/lemon-and-shallot-sauteed-fish-fillets/