Entrée: United States – Bluegill in Butter, Lemon, and Parsley Sauce

Serving Size: 2

Approximate Time

Prep 5 min

Cook 10 min

Total 15 min

Ingredients

4 bluegill fillets, about 8 oz total (227 g total)
1 / 2 cup (60 g) all-purpose flour
Salt to taste
White pepper to taste
4 tbsp (60 g) unsalted butter
2 tbsp (30 ml) fresh lemon juice
4 lemon slices
2 tbsp (8 g) fresh parsley, chopped
1 tbsp (15 ml) olive oil

Instructions

1. Season fillets with salt and white pepper and lightly dust with flour, shaking off excess.
2. Heat a skillet over medium heat with a little olive oil and 1 tablespoon butter.
3. Sauté fillets 2–3 minutes per side until cooked through and lightly golden; transfer to a warm plate.
4. In the same skillet, add 2–3 tablespoons butter and cook until it turns nut-brown and smells toasted (brown butter).
5. Remove from heat, stir in lemon juice and chopped parsley, then pour over the fillets.
6. Serve immediately with lemon slices.