4 fish filets, cod, tilapia, flounder or other mild white fish
Kosher salt
3 T. vegetable oil
1/2 c. flour
2 T. unsalted butter
1 T. lemon juice
2 T. finely chopped fresh parsley
Rinse fish and thoroughly pat dry.
Sprinkle kosher salt on both sides of the fish.
Heat 12″ nonstick saute pan over medium heat
Add oil and heat until shimmering – not quite smoking
Dredge the fish in flour on both sides, patting off the excess.
Place the fish in the hot oil and cook undisturbed for 3 minutes.
Flip the fish, making sure there is oil under the fish.
Once flipped, place 1/2 tablespoon of butter on top of each piece of fish, and allow it to melt into the saucepan.
It may brown somewhat, but it should not burn.
Cook fish until done, around 2 minutes and then remove to paper towel lined plate.
Deglaze the pan with the lemon juice (be careful with splatters!), and scrape up bits on bottom.
Once deglazed, remove from heat and let cool slightly, then stir in parsley.
To serve, spoon some of the sauce over the fish and serve the rest on the side. This simple sauce is SO good!
Adapted from Melissa D’Arabian
