Ingredients: |
Ingredients: For fish:
1/2 C. all-purpose flour
4 sole, flounder, or tilapia fillets, each 5-6 oz and 3/8 inch thick, patted dry with paper towels
Salt and ground black pepper
2 T. vegetable oil
2 T. unsalted butter, cut into 2 pieces
For browned butter:
4 T. unsalted butter, cut into 4 pieces
1 T. chopped fresh parsley leaves
1 1/2 T. juice from 1 lemon, plus 1 lemon, cut into wedges for serving
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Directions: |
Directions:FOR THE FISH:
1. Adjust oven rack to lower-middle position, set 4 heatproof dinner plates on rack, and heat oven to 200º F.
2. Place flour in large baking dish. Season both sides of each fillet generously with salt and pepper; let stand until fillets are glistening with moisture, about 5 minutes. Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet. Heat 1 T. oil in 12-inch nonstick skillet over high heat until shimmering, then add 1 T. butter and swirl to coat pan bottom; when foaming subsides carefully place 2 fillets in skillet, bone-side down. Immediately reduce heat to medium-high and cook, without moving fish, until edges of fillets are opaque and bottom is golden brown, about 3 minutes. Using 2 spatulas, gently flip fillets and cook on second side until thickest part of fillet easily separates into flakes when toothpick is inserted, about 2 minutes longer.
3. Transfer fillets, one to each heated dinner plate, keeping bone-side up, and return plates to oven. Wipe out skillet and repeat with remaining 1 T.each oil and butter and remaining fish fillets.
FOR BROWNED BUTTER:
1. Heat butter in 10-inch skillet over medium-high heat until butter melts, 1 - 1 1/2 minutes. Continue to cook, swirling pan constantly, until butter is golden brown and has nutty aroma, 1 - 1 1/2 minutes; remove skillet from heat.
2. Remove plates from oven and sprinkle fillets with parsley. Add lemon juice to browned butter and season to taste with salt; spoon sauce over fish and serve immediately with lemon wedges. |
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