LEMON BUTTER FISH
INTRODUCTION:
Welcome to CuisineGhar kitchen.
Hello friends! Sharing another international cuisine: Lemon Butter Fish recipe. If you are looking for a fish recipe, which is different from your usual fish curry then try it, even your kid will love the recipe. Ideal for any dinner party or to celebrate special occasional at home without ordering outside foods.
SERVING: 2 serving
COOKING TIME: 20min (approx.)
CALORIES COUNTS: Calories 80 (approx.) / fillet
INGREDIENTS:
INTRODUCTION:
Welcome to CuisineGhar kitchen.
Hello friends! Sharing another international cuisine: Lemon Butter Fish recipe. If you are looking for a fish recipe, which is different from your usual fish curry then try it, even your kid will love the recipe. Ideal for any dinner party or to celebrate special occasional at home without ordering outside foods.
SERVING: 2 serving
COOKING TIME: 20min (approx.)
CALORIES COUNTS: Calories 80 (approx.) / fillet
INGREDIENTS:
- carrot- 25g
- lemon- 1pc
- butter- 90g
- broccoli- 30g
- olive oil- 45ml
- fish fillet- 150g
- fresh cream- 80ml
- parsley leaves- 10g
- chopped onions- 60g
- chopped garlic- 25g
- cherry tomatoes- 5pcs
- lemon zest~ 2pinches
- vegetable stocks- 1cup
- plain flour (maida)~ 2tsp
- green peas (frozen)- 15g
- black pepper powder~ 6pinches
- salt- ½tsp & ~5pinches (or to taste)
DIRECTIONS:
Take few small pieces of broccoli (30g) and carrot (25g), cut the carrot into thick slices diagonally and keep both the vegetables pieces together into water (~1½cup) in a bowl and steam the vegetables in a microwave oven for 3min on a stove for 6min. After steaming, transfer the vegetables from the hot water to cold water, keep it aside. Don’t throw the vegetable stock as it will be used to make a sauce. Take green peas (frozen), 15g and cherry tomatoes (5pieces), cut the tomatoes into halves and keep both together aside. Take a lemon and cut into halves and keep it aside. Chop fresh parsley leaves (10g) into small pieces and keep it aside. Finally, chop garlic (40g) and onion (60g) into small pieces and keep it aside into two different bowls.
Marinate the fish fillets (150g) by gently massaging with ~2pinches of salt and black pepper powder. Turn over to other side and repeat the same process. Apply a thin layer of plain flour (maida), ~1tsp on both sides of the fillets. If necessary, press and equally spread the plain flour on the fillets with hand and keep it aside.
Place a frying pan on stove, put olive oil (15ml) and heat the oil. Add steamed vegetables and sauté for 5min. Add green peas and cherry tomatoes, salt (~1pinch), (black pepper powder (~1pinch) and sauté for another 2min. Transfer it to another bowl and keep it aside.
On the same frying pan, add olive oil (30ml) and butter (40g), wait to melt the butter. Fry the fish fillets for 5min both the sides or until golden brown on high flame, transfer it to another plate and keep it aside.
On the same frying pan and in the remaining oil, add chopped onions and fry for 2min. Add chopped garlic and fry for another 2min. Add vegetable stock (1cup), lemon zest (~2pinches) and lemon juice, wait to boil. Once it starts boiling, add butter (50g) and cook for 2-3min until the butter has melted. Add salt ½tsp (or to taste), black pepper powder (~1pinch) and mix all the ingredients with a spatula. Add fresh cream (80ml) and cook on medium heat for 1min. Add chopped parsley leaves and mix with a spatula. The lemon butter sauce is ready. The similar recipe can be made with prawns or chicken fillet.
On a plate, put the fried fish fillets, sautéed vegetables and spread the lemon butter sauce just before the serving. Lemon Butter Fish is ready to serve; serve it slightly hot.
TIP:
If you immediately transfer steamed vegetables to cold water, it helps to hold the vegetable’s natural colour.
Take few small pieces of broccoli (30g) and carrot (25g), cut the carrot into thick slices diagonally and keep both the vegetables pieces together into water (~1½cup) in a bowl and steam the vegetables in a microwave oven for 3min on a stove for 6min. After steaming, transfer the vegetables from the hot water to cold water, keep it aside. Don’t throw the vegetable stock as it will be used to make a sauce. Take green peas (frozen), 15g and cherry tomatoes (5pieces), cut the tomatoes into halves and keep both together aside. Take a lemon and cut into halves and keep it aside. Chop fresh parsley leaves (10g) into small pieces and keep it aside. Finally, chop garlic (40g) and onion (60g) into small pieces and keep it aside into two different bowls.
Marinate the fish fillets (150g) by gently massaging with ~2pinches of salt and black pepper powder. Turn over to other side and repeat the same process. Apply a thin layer of plain flour (maida), ~1tsp on both sides of the fillets. If necessary, press and equally spread the plain flour on the fillets with hand and keep it aside.
Place a frying pan on stove, put olive oil (15ml) and heat the oil. Add steamed vegetables and sauté for 5min. Add green peas and cherry tomatoes, salt (~1pinch), (black pepper powder (~1pinch) and sauté for another 2min. Transfer it to another bowl and keep it aside.
On the same frying pan, add olive oil (30ml) and butter (40g), wait to melt the butter. Fry the fish fillets for 5min both the sides or until golden brown on high flame, transfer it to another plate and keep it aside.
On the same frying pan and in the remaining oil, add chopped onions and fry for 2min. Add chopped garlic and fry for another 2min. Add vegetable stock (1cup), lemon zest (~2pinches) and lemon juice, wait to boil. Once it starts boiling, add butter (50g) and cook for 2-3min until the butter has melted. Add salt ½tsp (or to taste), black pepper powder (~1pinch) and mix all the ingredients with a spatula. Add fresh cream (80ml) and cook on medium heat for 1min. Add chopped parsley leaves and mix with a spatula. The lemon butter sauce is ready. The similar recipe can be made with prawns or chicken fillet.
On a plate, put the fried fish fillets, sautéed vegetables and spread the lemon butter sauce just before the serving. Lemon Butter Fish is ready to serve; serve it slightly hot.
TIP:
If you immediately transfer steamed vegetables to cold water, it helps to hold the vegetable’s natural colour.
