Crackling Fish Fillets
Yield
4 servingsPrep
10 minCook
4 minReady
15 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
sole fillets
cut into four pieces |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
water
|
|
| ½ | teaspoon |
lemon zest
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
butter
(up to 2) |
|
| ¼ | cup |
parsley leaves
rinsed and freshly |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
sole fillets
cut into four pieces |
|
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
water
|
|
| 2.5 | ml |
lemon zest
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
butter
(up to 2) |
|
| 59 | ml |
parsley leaves
rinsed and freshly |
|
Directions
Brush a nonstick skillet with olive oil.
Dip fish in flour and shake off excess.
Heat skillet until hot. Add fish and sauté, without moving, until it just sets and turns a bit golden, 1 to 2 minutes.
With a spatula, flip the fish over to the other side and cook until the fish is firm and cooked through, about 2 minutes.
Remove fish to dinner plates.
Add water lemon juice and zest to skillet and increase the heat to medium high.
Scrape up browned bits on bottom of pan and boil until syrupy, about 2 minutes.
Remove skillet from the heat and swirl in butter and parsley.
Season with salt and pepper and spoon over fish.
Serve with steamed sugar snap peas or other vegetable. French bread on the side would be lovely.
