Miracle Lemon Butter Sauce

Miracle Lemon Butter Sauce - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Snapper Fish in Lemon Butter Sauce with Dill and Capers

This sauce should be called a miracle sauce! It’s so quick to make with few basic ingredients. The taste is out of this world!

In this recipe, I used snapper fish, but you can use any white fish you like, it will be amazing. Try and avoid oily type fish such as salmon, as a butter sauce is already rich.

When making the sauce, mix it over very low heat, do not try to boil it or reheat it. It will break. This sauce is to be consumed immediately. It’s rich, glossy and creamy, and tastes delicious. Make sure you heat up your serving plates quite hot, so your fish can rest without cooling down.

I like to serve it with simple boiled potatoes. You can also use boiled or steamed rice. I love asparagus with this, but most greens will go well.

Enjoy my Miracle Lemon Butter Sauce today!

Ingredients

2 pieces of snapper or white fish
1 red shallot
2 Lemons, juiced
¼ cup capers
¼ cup of all purpose (plain) flour for coating
10 tbsp - 140g Salted butter (Best at room temp)
Small handful of fresh dill herb
Salt and white pepper

Steps

Step 1
To start it’s best to have your preparation (Mis en place) ready. Chop the shallot very finely, juice the two lemons, and chop the dill. Set aside.
Step 2
In a large frying pan on medium heat, melt 2-3tbs or 30-45g of butter. Coat the fish evenly in flour, shake off excess and place skin side up in melted butter. Cook approx. 3-4 minutes each side depending on thickness. Butter should be golden nut brown, don’t burn it. Lower heat if unsure. Look for the cooked flesh, once halfway up, flip the fish and finish cooking skin side down. Season with salt and white pepper. Get your serving plates heated up. Once fish is cooked, transfer to hot serving plates.
Step 3
Return pan to fire and deglaze with lemon juice. Turn heat to low. Add the finely chopped shallot. Add the remaining butter in pieces. Add the capers and mix all ingredients by shaking pan over very low heat and mixing with wooden spoon. Sauce will emulsify and keep getting thicker. Do not boil or simmer or it will break. You can add hot water a tablespoon at a time, to thin it down if you prefer thinner. Add the chopped dill and pour over fish. Sauce should be glossy and creamy in consistency. Delicious! Enjoy!

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