Pan Fried Fish With Lemon Butter Sauce

Ingredients

Lemon Butter Sauce

1⁄3 cup dry white wine

1⁄4 cup lemon juice

2⁄3 tablespoon minced garlic

1⁄3 tablespoon shallot, minced

1⁄3 teaspoon salt

1⁄8 teaspoon black pepper

1⁄3 dash Worcestershire sauce

1⁄3 dash hot pepper sauce

1⁄4 cup heavy cream

1⁄3 cup butter, room temperature (2 sticks)

Fish Spice Blend

1⁄4 tablespoon paprika

1⁄4 tablespoon salt

1⁄4 tablespoon garlic powder

1⁄8 tablespoon black pepper

1⁄8 tablespoon onion powder

1⁄8 tablespoon cayenne pepper

1⁄8 tablespoon dried oregano

1⁄8 tablespoon dried thyme

Fish

2⁄3 lb flounder fillets (or cod)

1⁄4 cup flour (or 1/2 cup panko mixed with 2 tablespoons finely chopped almonds)

2⁄3 tablespoon olive oil

1⁄3 to taste fresh parsley, for garnish

Directions

LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.

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