Seared Fish With Lemon Beurre Blanc

Name: Seared Fish With Lemon Beurre Blanc
Ingredients: 1 cup dry white wine; 2 None green onions, white part only, finely chopped; 4 None whole black peppercorns; 1 cup (2 sticks) cold butter, cut into chunks, plus 2 tbsp, melted; 1 None lemon, juiced; 6 None white fish fillets, skin on (4-5 oz each); None None Steamed beans, to serve

7 ingredients

4 steps

Ingredients

1 cup dry white wine
2 None green onions, white part only, finely chopped
4 None whole black peppercorns
1 cup (2 sticks) cold butter, cut into chunks, plus 2 tbsp, melted
1 None lemon, juiced
6 None white fish fillets, skin on (4-5 oz each)
None None Steamed beans, to serve

Directions

1

For the lemon beurre blanc, place wine, onion and peppercorns in a medium saucepan on medium heat. Cook for 10-12 mins, until liquid reduces to about 2 tbsp. Strain and discard solids.
2

Clean saucepan and return liquid. Heat on medium heat. Add butter a little at a time, whisking until sauce is creamy and slightly thickened. Remove from heat and whisk in lemon juice to taste. Season to taste.
3

Heat a large skillet on high heat. Brush fish with melted butter and season to taste. Place, skin-side down, in pan and cook for 2-3 mins. Turn and cook for a further 1-2 mins, until just cooked through.
4

Serve fish drizzled with beurre blanc and accompany with steamed beans.