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Fish fillets with lemon butter

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Ingredients for 2 servings:

  • 4 fish fillets (perch, char, trout…)
  • 200 g butter, salted
  • 1 lemon(s)
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Season the fillets with pepper and salt. Peel a lemon and cut into fillets (without the white pith). Melt at least 100g of butter in a suitable pan. The fillets should be submerged at least halfway in the butter, which must not brown under any circumstances. The fillets are then cooked (poached) in the butter over low heat. Meanwhile, melt the butter in a second pan and add the lemon fillets (amount to taste) as the butter first foams. Serve the cooked fillets with the lemon butter and boiled potatoes. Serve with lamb’s lettuce. You can also use capers instead of the lemon. In this case, only the recipe name changes. With half the ingredients, it also makes a delicious appetizer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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