Lemon Basil Whitefish
I’ve never cooked white fish this way without receiving rave reviews from my children. Often we assume that kids will hate fish, giving it the false reputation that it has a strong flavor or flaccid texture. I’ve found that a mild white fish cooked in butter with a light coating of seasoned flour blows every assumption out of the water. It’s mild flavored, fall apart tender, and slightly crisp from its time browning in the butter. What’s not to like? When I consider that it takes less than 15 minutes from start to finish, there’s really no reason not to make this for dinner tonight.
Ingredients:
Makes 4 servings
4 filets of white fish, we like frozen haddock for it’s mild taste and affordability
½ cup flour
zest of 1 lemon
¼ cup basil, finely chopped
½ teaspoon salt
pepper to taste
2 tablespoons butter for cooking
Directions:
Heat a wide skillet over medium heat. In the meantime, mix the flour, zest, basil, salt, and pepper on a shallow plate. Take the filets and put them into the flour mixture letting it adhere all over. Put the butter in the pan and let it melt. Place the filet in the butter and leave it alone for about 6 minutes. Depending on your stovetop, having the heat at medium it shouldn’t burn, but create a nice crispy crust. Just keep an eye on it. Flip and cook for about 5 minutes on the other side. If you can fit two filets in the pan at once you can cook them twice as fast! Serve them warm and enjoy.
