Pan Seared Whitefish with Beurre Noir
adapted from Monahan’s Seafood Market
There are many recipes for Lemon Beurre Noir. This method of suprerming a lemon is excellent. But if you don’t have the time, just add about a tablespoon of lemon juice to taste (along with the capers) after the butter has begun to brown. Top with parsley.
1 lb boneless whitefish fillet, skin on
Flour seasoned with salt and pepper
3 tablespoons olive oil
3 tablespoons butter
1 lemon, supremed (see note) OR a tablespoon of fresh lemon juice
1 tablespoon capers
1 tablespoon parsley, chopped
Pre-heat oven to 375.°
Heat an oven-proof skillet over medium heat and add 3 tablespoons olive oil. Dredge whitefish in seasoned flour, place fillet in hot pan flesh side down. Cook for about 2 minutes until nicely browned. Flip the fish and transfer to oven. Bake for 3 to 4 minutes or until fish is opaque in the middle. Transfer fillets to a plate, Pour off the remaining olive oil, then add butter to pan and stir periodically until butter begins to brown. Add capers, and supremed lemon (OR if you don’t have the time, just add about a tablespoon of lemon juice to taste). Spoon butter over the fish, top with parsley.
Note: A supremed lemon (grapefruit or orange) includes only the flesh, with the rind and pith removed. First, cut off the top and bottom of lemon. With the lemon standing on end, follow the curve of the lemon with a sharp paring knife to cut off the rind and pith (making sure all the pith has been removed). Place over a bowl to catch the juices and cut between the fruit and membrane to remove the fruit. If you have the time, make Candied Lemon Peels with the remaining lemon rinds.