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Pan-Seared Fish with Creamy Lemon Butter Sauce: A Perfectly Simple and Elegant Dish

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Make a delicious Pan-Seared Fish with Creamy Lemon Butter Sauce in just 25 minutes! Perfect for any occasion

Ingredients

Scale
  • 4skinless, boneless white fish fillets (about5 ozeach)
  • 1/2 tspsalt
  • 1/4 tsppepper
  • 2 tbspextra virgin olive oil
  • 1small shallot, finely chopped (about1 1/2 tbsp)
  • 1 1/4 cupsdry white wine
  • 1 tsplemon juice (or white wine vinegar as a substitute)
  • 1 tspwhite wine vinegar (or more lemon juice as a substitute)
  • 1/8 tspsalt
  • 1pinch pepper
  • 1pinch white sugar
  • 1 cupheavy cream
  • 2 tbspunsalted butter, cold and cut into cubes
  • 2 tspfinely chopped parsley (or chives, optional)

Instructions

  1. Preheat the oven: Set the oven to 120°F and place a rack on a tray to keep the fish warm after cooking.
  2. Season the fish: Sprinkle the fish fillets with salt and pepper on both sides.
  3. Cook the fish: Heat olive oil in a large non-stick skillet over medium-high heat. Cook the fish in two batches, for about 2 minutes on each side, until golden and the internal temperature reaches 131°F.
  4. Keep fish warm: Transfer the cooked fish onto the rack in the oven to stay warm.
  5. Prepare the sauce: Discard excess oil from the skillet, leaving the residue for flavor. Add the chopped shallot, dry white wine, lemon juice, vinegar, salt, pepper, and sugar to the pan. Bring to a simmer and reduce by half (around 3 minutes).
  6. Simmer with cream: Add the heavy cream to the pan and simmer for 2 more minutes.
  7. Finish with butter: Lower the heat and slowly add the cold butter, one cube at a time, stirring constantly with a wooden spoon until fully incorporated and the sauce is thick and glossy.
  8. Optional strain: If you prefer a smooth sauce, strain it through a sieve, discarding the shallot, and return it to the pan.
  9. Combine fish and sauce: Gently place the fish fillets back into the pan, spoon the sauce over the fish, and let it sit for 30 seconds.
  10. Serve: Transfer the fish to serving plates, spoon sauce over the top, and garnish with chopped parsley or chives if desired.
  11. Details:
  12. This recipe features a rich, creamy lemon butter sauce that perfectly complements pan-seared white fish. The sauce is silky and velvety, with a touch of acidity from lemon and white vinegar. Ideal for a quick, yet elegant dinner, it pairs wonderfully with mashed potatoes or roasted vegetables.

Find it online: https://www.kitchensara.com/pan-seared-fish-with-creamy-lemon-butter-sauce-a-p/