Pan Steamed Lemon Butter Fish
Current contest contender!
This is a fantastic and easy-to-put-together dish that ensures your fish will be moist and flavourful. I like leaving the skin on my lemons when I eat them cooked (Mediterranean style) but if you'd like yours toned down a bit, simply remove the skin from the slices before putting them in the pan. I used sole fish here but you can use any fish you like.
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
- 1 lemon, scrubbed and dried
- 2 fish fillets
- 1/4 cup water
- salt and pepper
- 1 Tbsp butter
- 1 Tbsp fresh dill
- Cut lemon into thin slices and remove any seeds.
- Place lemon slices in a nonstick pan in rows. Add water and turn heat to high.
- Place fish fillets on top of lemons, sprinkle with some salt and pepper, and cook until cooked through, flipping over once in the middle.
- Take fish and lemon slices out from pan.
- Roughly chop fresh dill and set aside.
- Place butter in the pan and melt over medium heat.
- Turn off the heat and add dill to the pan. Stir well. Spoon over fish fillets and serve.
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