Lemon and Shallot Sautéed Fish Fillets

This is such a simple method for sautéing fish, but the results are AMAZING. I love how juicy the fish is, and the outside is nice and crisp from the eggs. The breading is really thin, with just enough crunch.

Many times, I just serve the fish without the sauce. My favorite accompaniment is a Cauliflower Tomato Salad and some fluffy and creamy mashed potatoes. This exact dinner makes me think of my Mom and my childhood. We used to make this dinner a lot, especially in the summer. Even though most of my siblings did not like fish, for some reason this one was a big hit and would get eaten up right away. I think the very modest breading did the trick.

Adding the simple sauce gives the dish some great flavor from all those aromatic ingredients. Lemon always pairs so well with seafood, and shallot, garlic and parsley are my favorite three musketeers. I try to sneak them in everywhere. You can’t blame me though, because they are best friends and like to be together.

Serves: 2-4

Ingredients

• 4-6 boneless fish fillets (any white fillets, such as haddock, whiting, snapper, cod)
• 2 eggs, lightly beaten
• 2-4 Tablespoons oil for sautéing

Seasoned Flour:

• ½ cup all purpose flour
• 1 teaspoon table salt
• ½ teaspoon ground black pepper
• 1 teaspoon dry herbs (such as parsley, basil, thyme, etc.)
• 1 teaspoon Old Bay seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon cayenne pepper

Sauce:

• 1 shallot, minced
• 1 garlic clove, minced
• ½ teaspoon lemon zest
• 3-4 Tablespoons lemon juice (or dry white wine)
• 2 Tablespoons butter
• salt, ground black pepper, to taste
• 1 Tablespoon fresh parsley, chopped

Instructions

Combine all the ingredients together for the seasoned flour in a large shallow bowl. Lightly beat the eggs in another shallow bowl.
Heat part of the oil in a nonstick skillet on medium heat.
Dredge the fish in the seasoned flour and then dip in the eggs and immediately place into the hot oil. Cook for about 3-5 minutes per side, depending on how thick the fish is. If your skillet is small, you may have to do this in 2 batches. Drain the fish on paper towels or a paper bag.
In the same skillet, drain off most of the oil. Add the shallot and garlic. Season with salt and ground black pepper to taste. Cook for about 3 minutes, just until the shallots are tender.
Add the lemon zest and lemon juice. Off the heat, add the butter and parsley. Serve over the fish.

Source:

http://www.olgasflavorfactory.com/main-course/lemon-and-shallot-sauteed-fish-fillets/