白身魚のソテー

Recipe No.104

White fish in White Wine Butter Sauce

Total Time20 mins
Course: Main course
Keyword: Butter, Garlic, White fish, White wine
Servings: 4 people
Author: Amelie

Ingredients

  • 2 fillet white fish/白身魚/白魚 160g
  • 1 Tbsp all purpose flour/小麦粉・薄力粉/面粉和薄力面粉
  • 10 g butter/バター/奶油/牛油
  • 2 Tbsp oil/油
  • salt/塩/鹽
  • pepper/胡椒
  • 2 slice lemon/レモン/檸檬

whhite wwine buttter sauce

  • 30 g butter/バター/奶油/牛油
  • 50 ml white wine/白ワイン/白葡萄酒
  • 1 clove garlic/にんにく/大蒜
  • tsp salt/塩/鹽

Instructions

  • Pat dry excess moist from the fish. Sprinkle with appropriate amount of salt and pepper on both side. Finally dab it on or sprinkle some flour on each side.
  • Heat oil and butter in a pan and fry both sides until pretty brown. Transfer to a plate.
  • Using same oil from frying, add the garlic and saute until fragrant. Add the ingredients for the sauce and simmer until thick.
  • Pour on top of fried fish and squeeze some lemon or lime before eating.

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