Lemon Butter Fish Fillets
Enjoy perfectly golden white fish fillets, topped with a frothy lemon butter sauce and fresh parsley. A quick, easy and elegant recipe, perfect for a successful dinner.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Pat the fish fillets dry. Season with salt and pepper. For a crispy option, lightly coat them in flour.
- 2
In a hot pan, heat the oil and 20g of butter. Place the fillets and cook for 2-3 minutes without touching until golden.
- 3
Flip the fillets, add 20g of butter and reduce the heat. Tilt the pan and baste the fillets with the foamy butter for 1-2 minutes.
- 4
Remove the fillets. Off the heat, add the lemon juice to the pan, then incorporate the remaining 10g of butter, stirring to create a frothy sauce.
- 5
Pour the sauce over the fillets, sprinkle with chopped parsley and a little fleur de sel. Serve immediately.
- Drying: The secret to fish that doesn't stick and browns well.
- Temperature: The butter should foam but not brown. If it blackens, it becomes bitter.
- Basting: This technique ensures evenly tender flesh.
- Lemon: Add it off the heat to preserve its freshness and bright acidity.
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