Serves 4
Ingredients:
4 large fish fillets (skinned, boned)
Juice of 2 lemons
1/4 tsp crushed garlic
1 heaped tbsp parsley leaves (finely chopped)
2 tbsp olive oil
30 gm butter
Salt + pepper
Method:
Pat dry fish with paper towels. Season with salt and pepper on both sides. Heat a wide non-stick cooking skillet on high. Lower to medium heat and add olive oil. Gently place fish fillets to cook on one side for three minutes. Turn fillets with a flat fish spatula on the other side and cook for four more minutes, to slightly brown; do not over cook. Remove fish gently onto a serving plate; in one layer. Wipe skillet clean with paper towels. Reheat skillet on medium heat. Add butter to melt. Stir in garlic and lemon juice. When bubbling, remove away from heat and stir in parsley. Pour sauce onto fish fillets immediately; thus parsley remains bright green. Serve with boiled potato and sautéed string beans or broccoli aside.
N.B.: You can exchange butter with extra olive oil beaten vigorously with lemon juice to give that creamy texture of the sauce.
* A version of this article appears in print in the 14 August, 2025 edition of Al-Ahram Weekly
Short link: