Pan Fried Haddock With Lemon Herb Sauce Recipes

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

PAN FRIED HADDOCK WITH LEMON HERB SAUCE

Steps:

• Blend the herbs, lemon zest, juice, garlic and cumin with 1 tsp olive oil, seasoning and water.
• Heat 1 tsp olive oil in a shallow non-stick frying pan, season the haddock and place in the pan, skin side down.
• Cook for 4 minutes over a high heat, until golden. Turn and cook same as other side.
• Remove the pan from the heat and leave the fish in pan for 5 min, until flesh is cooked through.
• Place the fish on a bed of watercress and pour the lemon sauce over.
• You can serve with couscous or rice.