Preparation
Finely zest the lemons. Finely chop the fresh parsley. Cube the butter.
Method
- 1 Rub the fish with the lemon and half of the parsley; season.
- 2 Heat the oil in a frying pan until hot and pan-fry the fish skin-side down for 2 minutes.
- 3 Turn the fish over and cook for a further 1 minute, then remove and set aside.
- 4 Drain any excess oil from the pan, then add the wine and simmer until the liquid reduces to around 1 tbsp per serving being made.
- 5 Add the butter and remaining parsley and stir over a low heat to make a sauce.
- 6 Serve the fish on a bed of steamed Tenderstem broccoli, with the sauce drizzled over and some new potatoes on the side.
2 Reviews
-
Kerry
Easy to prep and was very tasty. Could really taste the lemon on the fish. Served with tender stem, pea snaps and asparagus.
-
Joe
Very fresh and refreshes my palettes. Very good☺️
- Average per serving
- Calories 275.0kCal
- Fat19.1g
- Saturated7.6g
- Salt0.59g
- Carbohydrates
- Sugarg
- Proteing
- Fibreg