Fish
Cooking fish doesn’t have to be scary. This easy recipe can be used for almost any type of fish and will be an easy way to incorporate more seafood into your diet.
What you’ll need:
1lb fish, I used cod but you can easy use almost any type of fish here
1 shallot, minced
1 tablespoon garlic, minced
Zest of 1/2 lemon
Juice of half a lemon
1/2 cup white wine (or use veggie stock and reduce a little longer)
1 tablespoon parsley
Butter
Olive oil
Pinch crushed red pepper flakes
Salt and pepper
The process:
Pat fish dry on all side, sprinkle with salt and pepper.
In a pan, melt two tablespoons of butter and a good glug (yes, it’s a measurement… in my house) of olive oil over medium high heat. Once pan is hot, add fish, laying away from you, this helps prevent you getting burned by hot, buttery oil. Cook 3-4 minutes per side (adjust cooking time for thicker or thinner pieces of fish).
Once cooked, remove fish from pan and turn heat down to medium.
Now we make the sauce.
Add 3 tablespoons of butter to fish pan, melt. Add minced garlic and shallots and sautée on medium heat until shallots are translucent, 3-5 minutes ish. If they start to brown or blacken, take pan off of heat and let cool for a couple minutes- you don’t want carbon bites.
Add half cup of white wine(or veggie stock), reduce for roughly 5-8 minutes. Add lemon juice, red pepper flakes, pinch of lemon zest (you can add more as you like but start easy). Cook for 2-3 minutes then add 3-4 tablespoons of butter. Add salt and paper to taste. Once melted, add parsley, remove from heat.
I like to serve this fish over some sort of rice with a side salad or a veggie for a well rounded meal. Drizzle sauce over fish to your liking.
Enjoy and eat more fish!
None of the nonsense
What you’ll need:
1lb fish, I used cod but you can easy use almost any type of fish here
1 shallot, minced
1 tablespoon garlic, minced
Zest of 1/2 lemon
Juice of half a lemon
1/2 cup white wine (or use veggie stock and reduce a little longer)
1 tablespoon parsley
Butter
Olive oil
Pinch crushed red pepper flakes
Salt and pepper
The process:
Pat fish dry on all side, sprinkle with salt and pepper.
In a pan, melt two tablespoons of butter and a good glug (yes, it’s a measurement… in my house) of olive oil over medium high heat. Once pan is hot, add fish, laying away from you, this helps prevent you getting burned by hot, buttery oil. Cook 3-4 minutes per side (adjust cooking time for thicker or thinner pieces of fish).
Once cooked, remove fish from pan and turn heat down to medium.
Now make the sauce.
Add 3 tablespoons of butter to fish pan, melt. Add minced garlic and shallots and sautée on medium heat until shallots are translucent, 3-5 minutes ish. If they start to brown or blacken, take pan off of heat and let cool for a couple minutes- you don’t want carbon bites
Add half cup of white wine(or veggie stock), reduce for roughly 5-8 minutes. Add lemon juice, red pepper flakes, pinch of lemon zest (you can add more as you like but start easy). Cook for 2-3 minutes then add 3-4 tablespoons of butter. Add salt and paper to taste. Once melted, add parsley, remove from heat.
I like to serve this fish over some sort of rice with a side salad or a veggie for a well rounded meal. Drizzle sauce over fish to your liking.
Enjoy and eat more fish!
