4 fillets of cod
1 can of anchovies
½ cup/63g of flour for dredging
1 teaspoon/5ml salt
½ teaspoon/2ml pepper
7 tablespoons/3.5 ounces/100g butter
1 tablespoon/15ml lemon juice
3 tablespoons chopped parsley (small handful)
2 lemons cut into wedges
Mix the flour with the salt and pepper and place in a large dish to dredge the fish. Heat a large sauté pan on stove. Melt 4 TB of the butter.
Dredge the fish making sure to shake off the excess flour. Place in the sauté pan when the butter is melted.
Cook the fish for 3 minutes on one side or until the fish is easily turned.
Cook for 1-2 minutes on the second side.
Remove the fish from the pan and place on a warm serving platter. Open and drain the anchovies making sure to reserve the oil. Place 2-3 anchovies on each fillet.
Add remaining butter to the sauté pan with the lemon juice and parsley. Blend well and just heat through. Pour over the fillets.
Garnish with the lemons.*
Dredge the fish making sure to shake off the excess flour. Place in the sauté pan when the butter is melted.
Cook the fish for 3 minutes on one side or until the fish is easily turned.
Cook for 1-2 minutes on the second side.
Remove the fish from the pan and place on a warm serving platter. Open and drain the anchovies making sure to reserve the oil. Place 2-3 anchovies on each fillet.
Add remaining butter to the sauté pan with the lemon juice and parsley. Blend well and just heat through. Pour over the fillets.
Garnish with the lemons.*
If you want to be extra fancy place some bunches of parsley, curly leaf lettuce or even watercress around the fish.
personal chefs and event catering
Miami + Miami Beach + Fort Lauderdale + Palm Beach
[email protected] | 954-367-YADA (9232)
fort lauderdale catering and personal chefs
0 Comments