Pan Fried Fish With a Rich Lemon Butter Sauce

• Lemon Butter Sauce
• dry white wine↗1 cup
• lemon juice↗1⁄2 cup
• minced garlic2 tablespoons
• shallot, minced↗1 tablespoon

  minced

• salt↗1 teaspoon
• black pepper↗1⁄4 teaspoon
• Worcestershire sauce↗1
• hot pepper sauce↗1
• heavy cream↗1⁄2 cup
• butter, room temperature (2 sticks)↗1 cup
• Fish Spice Blend↗
• paprika↗1⁄2 tablespoon
• salt↗1⁄2 tablespoon
• garlic powder↗1⁄2 tablespoon
• tablespoon black pepper↗1⁄4
• tablespoon onion powder↗1⁄4
• tablespoon cayenne pepper↗1⁄4
• tablespoon dried oregano↗1⁄4
• tablespoon dried thyme↗1⁄4
• Fish
• lbs flounder fillets (or cod)↗2
• cup flour (or 1/2 cup panko mixed with 2 tablespoons finely chopped almonds)↗1⁄2
• tablespoons olive oil↗2
• fresh parsley, for garnish↗

Step-by-step instructions

1. 1

   LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.

2. 2

   Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.

3. 3

   Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.

4. 4

   FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.

5. 5

   In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.

6. 6

   SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.