Lemon Butter Sauce for Fish
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
393 kcal
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Course
Main Course, Dinner
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Cuisine
French, gluten-free
Lemon Butter Sauce for Fish
Description
The Lemon Butter Sauce begins with melting and browning unsalted butter in a light pan over medium heat until it turns golden and develops nutty brown bits, which take about 3 minutes. The browned butter is immediately removed from heat and mixed with fresh lemon juice, salt, and finely ground black pepper to taste, yielding a sauce with a rich, buttery aroma balanced by citrus brightness and seasoning.
The accompanying fish is prepared by patting thin, skinless white fish fillets dry, seasoning with salt, pepper, and a light flour dusting. They are pan-fried in hot oil until the edges are golden and crispy while the centers remain tender and flaky. This method produces a pleasing contrast of texture that pairs well with the sauce.
The sauce is spooned over the cooked fish just before serving or used for dipping, providing a fresh, rich complement. It can also be refrigerated and reheated gently for use on vegetables, mashed potatoes, or toast. The sauce is particularly fitting for light, mild fish rather than oily varieties.
The recipe notes advise careful attention to the butter browning stage, using aroma as an indicator to avoid burning, and suggest that leftovers keep up to a week refrigerated or frozen. The recipe’s combination suits small portions for balanced richness without overpowering the fish.
Use thin white fish fillets for best sauce-to-fish ratio and crispy edges.Frozen fish is acceptable if thoroughly thawed and patted dry to reduce moisture.Brown butter by observing its progression through spitting, bubbling, foaming, then browning with a nutty smell.Store leftover browned butter sauce refrigerated up to one week or freeze for longer storage; reheat gently.This sauce pairs well with vegetables and mashed potatoes, adding richness beyond fish dishes.To avoid burnt butter, remove pan from heat as soon as the nutty aroma is present.
Ingredients
Lemon Butter Sauce:
- 60 g / 4 tbsp butter cut into pieces, unsalted
- 1 tbsp lemon juice fresh
- salt finely ground pepper
- black pepper finely ground pepper
Crispy Pan Fried Fish:
- 2 x white fish fillet thin, skinless boneless, 120-150g / 4-5oz each
- salt
- black pepper
- 2 tbsp all-purpose flour
- 2 tbsp neutral cooking oil I use canola, generic cooking oil
Serving:
- lemon wedges
- parsley finely chopped, optional
Instructions
Lemon Butter Sauce (see video):
- Place the butter in a light coloured saucepan or small skillet over medium heat.
- Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
- Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
- Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
Crispy Pan Fried Fish:
- Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
- Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
- Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.
Notes
- Use thin white fish fillets for best sauce-to-fish ratio and crispy edges.
- Frozen fish is acceptable if thoroughly thawed and patted dry to reduce moisture.
- Brown butter by observing its progression through spitting, bubbling, foaming, then browning with a nutty smell.
- Store leftover browned butter sauce refrigerated up to one week or freeze for longer storage; reheat gently.
- This sauce pairs well with vegetables and mashed potatoes, adding richness beyond fish dishes.
- To avoid burnt butter, remove pan from heat as soon as the nutty aroma is present.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 157g | |
| Calories | 393cal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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