John's Fish Dinner

Inspired by reading Julia Child's tales of fish-eating in France, (usually full of butter & white wine references) we decided to cook an experimental fish in similar style guided by intuition...yes, instead of a recipe.

You need: fillets of white fish of your choice, fresh lemon, parsley, garlic, white wine, butter, salt and pepper.

Steps: Warm butter in your pan and sear the fish so it is slightly brown on both sides. Remove the fish to a warm oven. Deglaze the fish pan with white wine. Add a bit more butter, lemon, and garlic to your taste. Simmer and reduce until it is the consistency you like for a sauce. Add salt and pepper to taste. Pour over the fish and garnish with parsley. We served the fish over Israeli couscous, but you could use a bed of greens or grain of your choice.


Our fish in the pan (you should have a bit less butter in searing than this picture shows)















John putting the fish to warm in the oven.















Our reducing fish sauce. You could also add some flour to thicken this, but we went lighter.















John pouring the sauce over the fish















The beautiful result















Our dinner - fish with couscous, green beans, bread...



Posted by Sara