Tilefish with Lemon
Ingredients
- 4 6-8 ounce tilefish fillet portions
- 2 tbsp olive oil
- 2 tbsp butter
- salt and pepper to taste
- flour for dredging, season flour with 1 tsp basil
Lemon Sauce
- 2 tbsp finely minced shallots
- 2 tbsp butter
- 2 tbsp lemon zest
- 1/4 cup chicken broth
- 2 tbsp white wine
- 2 tsp finely chopped parsley
- flour for dredging, add a tsp of basil to flour if you like
Instructions
- Preheat oven to 350.
- Pat fillets dry and rub with salt and pepper, to taste.
- Dredge fillets in flour and basil mixture.
- Add butter and olive oil to a pan over medium high heat.
- Place the fillets in the hot pan and sear the fish on both sides, about 3-4 minutes a side.
- Remove fish from pan and transfer to a baking dish.
- Place fish into oven and bake for 12-15 minutes, depending on the fillets thickness.
For the Lemon Sauce
- Add 1 tbsp butter to small saucepan over medium heat.
- Add the shallots to the pan and cook for a minute. Add chicken broth, wine, and lemon zest and bring to a light boil. Reduce heat to medium low.
- Add the rest of the butter and whisk, add a bit of flour for desired thickness.
- Pour lemon sauce over fish straight out of the oven and sprinkle with chopped parsley.
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