White Fish With Lemon And Fresh Herbs Recipes

Steps:

• Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
• Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

Steps:

• Heat the oil in a large non-stick skillet until it is hot.
• While it is heating, season the fish fillets with salt and pepper and dredge them in flour.
• Saute the fillets over high heat for about 2 minutes on each side.
• Transfer them to a warm platter and keep warm.
• Quickly add the chicken broth or fish stock to the pan.
• Stir with a wooden spoon to release any caramelised bits that may be stuck to the pan.
• Cook until the broth's been reduced by half.
• Add lemon juice.
• Pour the sauce over the fillets.
• Sprinkle with parsley and chives.
• Serve immediately{hot}.
• Note: You may have to saute the fillets in 2 batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.
• Enjoy!

Steps:

• Preheat oven to 450 F and place a heavy baking sheet in oven to preheat as well.
• Cut 4 large rectangles of foil or parchment paper and place a fish fillet in the center of each piece.
• Combine remaining ingredients except lemon slices in a small bowl and stir well.
• Spread mixture evenly over fish, scatter lemon slices on top, and fold the edges of the foil or paper up over each fillet, crimping edges tightly.
• Place packaged fish on preheated baking sheet and bake 13-15 minutes, until fish is just cooked through.
• Serve fish in packages.