October 09, 2016
Dinner, Lunch, Main Dish,
Fish, Bass, Alcohol, Fruit, British, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Weeknight Meals, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Wine more
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"A simple but packed with flavour fish treat - other firm fish can also be used"
Warm 2 serving plates.
Season the fish on both sides with salt and pepper.
Put a large frying pan on a medium heat; pour sufficient oil to cook the fish into the pan and add the fish, skin side down. Press down with a fish slice to help the skin crisp up.
Cook for some 4 minutes or so, lightly shaking the pan every now and then, and turning for the last 20 to 30 seconds or so to finish it off - you want to cook it about 90% of the way through on the skin side.
Place on top of whatever veggies you are serving with the dish e.g Broccoli/Leeks.
Remove the pan from the heat, add the wine, butter and lemon juice, stirring continuously to mix together well with the pan juices.
Return the pan to a low medium heat and cook briefly until sauce heated through.
Pour into serving bowl and drizzle a little on the plate around the veggie/fish and serve the remainder with the dish.
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