Lemon and Shallot Sautéed Fish
Servings: 2 -4
Ingredients
- 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
Sauce:
- 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
Instructions
- Combine all the ingredients together for the seasoned flour in a large shallow bowl. Lightly beat the eggs in another shallow bowl.
- Heat part of the oil in a nonstick skillet on medium heat.
- 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.
- 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.
- Add the lemon zest and lemon juice. Off the heat, add the butter and parsley. Serve over the fish.
