A recipe to take you to Brussels during your meal. Tonight, make this dish and we can transport to Belgium.
- Take fillets and pat them dry with a paper towel.
- In a bowl, mix a half a teaspoon of salt and a quarter of a teaspoon of ground black pepper with a cup of flour. Then transfer mixture onto a flat surface or a plate.
- Lightly coat fillets on both sides.
- In a skillet, over low heat, melt half a stick of butter.
- Once butter is melted turn heat to medium and add fish. Do not crowd the skillet with too many fillets.
- Cook each side for 2-3 minutes.
- If all your fish does not fit in the first batch, just continue to use the butter that is in the pan to sear the remaining pieces. If butter runs low, just add a bit more.
- Remove fish and put in a nice large serving platter.
- The butter that remains in the pan should have somewhat browned (if it hasn’t, don’t worry). To this, add the juice of a whole lemon. We like to use capers in this recipe (if you’d like to follow) add about a tablespoon into the pan. Bring to a slight sizzle and pour sauce over fish.
- Grate some lemon peel over the fish for presentation. If you prefer parsley (finely chopped) rather than capers, this is the time to add.
- Category: Seafood
- Cuisine: French