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Add a photoServings: 4
Ingredients
- 1/2 c. Flour
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1 1/2 lb Hake Fillet Cut Into Serving Pieces Or possibly Snapper Or possibly Flounder Fillets
- 2 Tbsp. Butter
- 2 Tbsp. Vegetable Oil
- 1 Tbsp. Minced Parsley
- 2 Tbsp. Unsalted Butter
- 2 Tbsp. Lemon Juice
Directions
- 1. On a sheet of wax paper, combine the flour, salt, and pepper. Dip the fillets into the mix and shake to remove the excess.
- 2. [Whisk together 2 Tbsp. butter and 2 Tbsp. vegetable oil or possibly extra virgin olive oil.] Heat a large heavy nonstick skillet over high heat till warm sufficient to evaporate a drop of water on contact. Add in the butter and oil mix and heat till very warm.
- 3. Arrange the fillets in the pan in a single layer. Don't crowd the pan.
- If necessary, saute/fry the fillets in two batches. Saute/fry for 1 to 2 min oneach side, or possibly till golden brown. With a slotted spatula, transfer fillets to a hot serving platter. Sprinkle with parsley.
- 4. Wipe out the skillet; place over medium heat. Add in the remaining butter and swirl the pan till the butter is melted and golden. Remove the pan from the heat; stir in the lemon juice. Spoon over the fish, and serve.
- Serves 4 to 6.
- liked it and plan to cook it again next week.
- I tend to find which the cooking times given in these recipes are understated, but your best bet is to check the fish after the recipe's recommended time, and if it doesn't look done (opaque) or possibly feel hard, keep cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 4 servings | |
| Calories 221 | |
| Calories from Fat 163 | 74% |
| Total Fat 18.48g | 23% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.18g | |
| Cholesterol 31mg | 10% |
| Sodium 333mg | 14% |
| Potassium 35mg | 1% |
| Total Carbs 12.69g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.24g | 0% |
| Protein 1.8g | 3% |
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