Fish with Lemon Butter, Parsley and Olive Sauce
Whenever my husband comes home with fresh fish from his evening catch, I have to make this recipe. It’s so simple, yet so delicious. This recipe can be made with any type of fish, but I prefer it with a white, firm flesh fish for best results. It goes very well with blue eye travalla, trevally, Atlantic salmon, mackerel, mullet or flathead.
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Lemon Butter Parsley and Olive Sauce with White Fish
Ingredients:
4 fillets of white firm flesh fish
Salt and pepper to taste
Plain flour for coating fish
1/2 cup of salted butter
1/4 cup finely chopped fresh parsley
About 8 green stuffed olives, chopped in rounds
The juice of one lemon, two if it needs it.
The zest of one lemon
Instructions:
In a small saucepan, melt the butter over low heat.
Stir in the chopped parsley and green olives, let it bubble for a moment. Cook for 1-2 minutes until fragrant, it should become creamy in colour. Add lemon in and let it reduce to approx half.
Remove the sauce from heat and let it cool slightly before serving.
Meanwhile, salt and pepper your fish fillets on both sides.
Coat in plain flour on both sides and then pan fry in butter until golden, flip and repeat until cooked on both sides.
Drizzle the lemon butter parsley and olive sauce over cooked white fish and serve immediately on its own, or with a creamy cauliflower mash with sautéed greens.
With love,
Tara x