Quick & Easy

Fish with lemon butter sauce

Fresh and zesty and ideal for a midweek meal.
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Lightly buttered with a touch of lemon, any white flesh fish fillets are suitable for this dish but John Dory is perfect. Take care not to burn the butter when you’re making the sauce – cook it just enough so it’s golden and tastes nutty.

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1.Pat fish fillets dry with paper towel and dust with seasoned flour, shaking off any excess.
2.Melt half of butter in a large frying pan on medium heat. When starting to sizzle, add fish fillets and cook for 2 minutes each side, until tender and golden. Remove to warm plates.
3.Add remaining butter and lemon juice to pan, increase heat to high and stir for 1 minute, until well combined. Stir through parsley. Serve fish with steamed potatoes and green beans and spoon over sauce.

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