Sautéed Fish Filets with Anchovy / Lemon Sauce Recipe
This reads like a complicated recipe, but believe me it isnt.
Its probably the simplest, quickest way to prepare fish filets that I have ever
heard of. Serves two.
Online sources for kitchenwares:
12- to 14-inch heavy frying pan
Shallow soup dish or similar shaped dish or small tray
Lemon squeezer (or
bottled lemon juice)
1 to 1¼ lbs. fish filets
1 C. flour
2 T. lemon juice
Fresh parsley for garnish
6 T. clarified butter*
1 t. anchovy paste
½ C. dry vermouth (Italian)
Preheat oven to 250° with serving platter on center rack.
Stir anchovy paste into lemon juice and side aside. Dry filets well
between paper towels. Place flour in soup bowl. Over high heat melt clarified butter until
hot. Dredge filets (both sides) in flour and place in hot butter, Fish should sizzle as
its placed in pan, otherwise butter is not hot enough. Cook for several minutes or
until fish turns light golden brown. Check by lefting up an end slightly and peeking under
it. Flip filets with spatulas preventing fish from falling apart. Brown on other side for
several more minutes. Remove carefully to platter and place in oven to keep warm.
Pour out any remaining butter and return pan to high heat. Add wine and
stir and scrape pan (its called deglazing) until all brown bits are loosened from
pan bottom and alcohol is cooked from wine. Stir in anchovy lemon mixture, cook over high
heat until reduced and slightly thickened. Spoon sauce over fish. Decorate platter with
sprigs of parsley.
*Note: Clarified butter is made by melting one pound of unsalted butter in a small
pot over very low heat. As soon as butter is melted, remove from heat, carefully spoon off
the foam on top and discard it. You will see a clear liquid with milky colored solids at
the bottom. It is these solids that cause butter to burn over high heat. Carefully pour
off the clear liquid into a container (I use a one-pint plastic with snap on lid). What is
left is water and the solids, and a small amount of butter which cannot be saved.
Clarified butter may be frozen and will hold for months. When using it from the frozen
state let stand at room temperature until just warm enough to cut with a sharp knife which
has been dipped in hot water. Return the remainder to the freezer. One pound of butter
will yield approximately ½ pound of clarified, sweet butter contains less water than
Also see: Fish cookbooks