Name: Fish with lemon butter sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 finely chopped eschalot; 1/4 cup white wine vinegar; 1/4 cup white wine; 4 whole black peppercorns; 150 gram butter, cubed, chilled, plus 20 g extra; 1 tablespoon olive oil; 4 john dory fish fillets, skin on, pin-boned; parsley leaves, steamed; zucchini batons, to serve

Ingredients

1 finely chopped eschalot

1/4 cup white wine vinegar

1/4 cup white wine

4 whole black peppercorns

150 gram butter, cubed, chilled, plus 20 g extra

1 tablespoon olive oil

4 john dory fish fillets, skin on, pin-boned

parsley leaves, steamed

zucchini batons, to serve

Method

1.In a medium saucepan, combine eschalot, vinegar, wine and peppercorns. Bring to boil on high. Continue boiling 4-5 minutes, until reduced to 1 tablespoon.

2.Reduce heat to low. Whisk in butter, one piece at a time, until smooth. Strain. Season to taste.

3.In a large frying pan, heat combined extra butter and oil on medium. Season fish. Add to pan, skin-side down, and cook 2-3 minutes each side, until cooked when tested. Drain on paper towel.

4.Drizzle fish with sauce and sprinkle with parsley. Serve with steamed zucchini.