Redfish al Limone

Ingredients for 4 servings:

• 600 g redfish fillet(s), more if desired
• 3 lemons, one of which is untreated
• 6 tbsp olive oil
• 1 tbsp flour
• 1 tbsp butter
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

based on the classic Scaloppine al Limone

Grate the zest of the unwaxed lemon and squeeze the juice from this lemon and another. Whisk together the lemon zest, lemon juice, and four tablespoons of olive oil. Season with salt and pepper. Wash the redfish fillets, pat dry, and halve if desired. Add them to the marinade and marinate for about two hours. Preheat the oven to 70-80°C (160-170°F). Remove the redfish fillets from the marinade and dust with flour. Heat the remaining olive oil in a pan, sear the redfish for about 2-3 minutes on each side, and keep warm on a plate in the oven. Pour the lemon and oil marinade into the pan and add the juice of the third lemon. Bring to a boil, add the butter, and season with salt and pepper. Serve the redfish fillets with the sauce. Risotto and a green salad are delicious with this dish.