Author: James R. Kirkley, IV
1/2 cup, unbleached all-purpose flour
4 filets, Sole or Tilapia (5 to 6 ounces each and only 3/8 inch thick) – patted dry with paper towels
salt and ground pepper
2 tablespoons, il Fustino Avocado Oil
2 tablespoons, unsalted butter – cut into 2 pieces
4 tablespoons, unsalted butter – cut into 4 pieces
1 tablespoon, fresh parsley leaves – chopped
1 1/2 tablespoons, fresh lemon juice
1 lemon – cut into wedges
- FOR THE FISH
- Adjust rack to the lower-middle position of oven. Set 4 heatproof dinner plates on the rack, and heat the oven to 200 degrees.
- Place the flour in a large baking dish.
- Season both sides of each filet generously with salt and pepper: let stand until the filets are glistening with moisture about 5 minutes. Coat each side of the filet with flour, shake off the excess, and place in a single layer on a baking sheet.
- Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until shimmering; add 1 tablespoon of the butter and swirl to coat the pan bottom.
- When the foaming subsides, carefully place 2 filets skin-side up in the skillet. Immediately reduce the heat to medium-high and cook, without moving the fish, until the edges of the filets are opaque and the bottom is golden brown, about 3 minutes.
- Using 2 spatulas, gently flip the filets and cook on the second side until the thickest part of the filet easily separates into flakes when a toothpick is inserted, about 2 minutes longer.
- Transfer the filets, one to each heated dinner plate, keeping them bone-side up, and return the plates to the oven.
- Wipe out the skillet and repeat with the remaining 1 tablespoon each oil and butter and the remaining fish filets.
- FOR THE BROWNED BUTTER
- Heat the butter in a 10-inch skillet over medium-high heat until the butter melts, 1 to 1 1/2 minutes.
- Continue to cook, swirling the pan constantly, until the butter is golden brown and has a nutty aroma, 1 to 1 1/2 minutes; remove the skillet from the heat.
- Remove the plates from the oven and sprinkle the filets with the parsley.
- Add the lemon juice to the browned butter and season to taste with salt; spoon the sauce over the fish and serve immediately with the lemon wedges.
Try to purchase filets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet insures that the filets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.