Sea bream in the pan
Description
The recipe won't take much time. Instead of sole, you can fry flounder, cod, or fillet of any other white sea fish. Use the fat rendered from frying the fish to make a light sauce. Serve the fish immediately after cooking, with grilled vegetables, a vegetable salad, or mashed potato side dish. Serve hot.
Instructions
- 1
Step 1
1. Rinse the fish and pat dry with paper towels. Season both sides with salt and pepper, then coat the fish with flour. Heat a skillet with butter over medium heat. Place the fish in the skillet and fry on both sides until cooked through. Once done, remove the fish from the skillet.
- 2
Step 2
2. Peel the shallots and chop finely. Heat oil in a skillet, add the leeks, and cook until soft and golden. Then add the wine and reduce until most of the liquid has evaporated. Stir in the lemon juice and zest, and add a little more butter.
- 3
Step 3
3. Pour the sauce from the pan over the fish and serve, garnished with chopped parsley.