Name: Seared fish with lemon beurre blanc
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 cup dry white wine; 2 green onions, white only, finely chopped; 4 whole black peppercorns; 250 gram butter, cut into chunks, plus 30g extra; 1 lemon, juiced; 6 120-150g white fish fillets, skin on; steamed beans, to serve

Seared fish with lemon beurre blanc

Serves 6

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Ingredients

1 cup dry white wine

2 green onions, white only, finely chopped

4 whole black peppercorns

250 gram butter, cut into chunks, plus 30g extra

1 lemon, juiced

6 120-150g white fish fillets, skin on

steamed beans, to serve

Method

1.Combine wine, onion and peppercorns in a saucepan. Simmer on medium for 10-12 minutes, until liquid reduces to about 2 tablespoons. Strain and discard solids.

2.Clean saucepan and return liquid. Heat on medium. Add butter a little at a time, whisking until sauce is creamy and thickened slightly.

3.Remove from heat and whisk in lemon juice to taste. Season to taste.

4.Heat a frying pan on high. Brush fish with extra butter and season to taste. Place, skin-side down, in pan and cook for 2-3 minutes. Turn and cook for a further 1-2 minutes, until just cooked through. Serve fish drizzled with beurre blanc and accompany with steamed beans.

If liked, use skinless thin fillets and fold to help cook the fish evenly. Whiting fillets can be rolled and secured with at toothpick.
Note

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Ingredients

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