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Ingredients
- 1 x 9-12 ounces snapper fillets, Skinless catfish fillets or possibly Other fish. Salt and pepper
- 1 Tbsp. Flour
- 1 Tbsp. Butter or possibly margarine
- 2 Tbsp. Lemon juice
- 2 Tbsp. Chopped parsley Garnish: 4 thin slices lemon
Directions
- Cut fish into serving-size pcs. Season lightly with salt and pepper.
- Dredge in flour, shaking off excess. Measure thickness of fish at thickest part to estimate the cooking time. Allow 10 min per inch of thickness.
- Heat butter in a nonstick skillet over moderate heat till it bubbles. Add in fish and cook three min. Turn fish and continue cooking till fish just begins to flake when tested with a fork.
- Remove to hot plates. Add in lemon juice and parsley to pan. Cook 30 seconds, stirring to loosen contents of pan. Pour over warm fish. Garnish with lemon slices.
- Makes two servings.
- Smith
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 2 servings | |
| Calories 70 | |
| Calories from Fat 51 | 73% |
| Total Fat 5.83g | 7% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 43mg | 2% |
| Potassium 45mg | 1% |
| Total Carbs 4.53g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.41g | 0% |
| Protein 0.63g | 1% |
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