Olive Oil – 1 tablespoon
Lemon Juice – 1/2 Cup (as per taste)
Butter – As per taste
Fish – 1 kg (Boneless and Chopped into squares)
Garlic – 4 cloves (Finely Chopped)
Flour – 1 tbsp
Corn Flour – 1 tbsp
Chili Flakes – 1 tbsp
Mixed Herbs – 1 tbsp
Lemon Wedges – For garnish
Coriander/Basil leaves – For garnish
Salt and Pepper – To taste
If you have fresh fish, it’s the best; else frozen will do. Make this dish with Basa or Sole, any fish you prefer which is boneless.
Spread the fish pieces on a tray, sprinkle salt and pepper on both sides. Sprinkle flour and corn flour evenly on fish on both sides. Heat a flat pan and add olive oil. Once it’s hot you add Fish. Be gentle and flip once it turns golden brown. Fish is very fragile, so be very gentle. Otherwise it will break into pieces. Remember that it takes a few moments to cook. Once both sides are golden brown, and the fish is tender, turn the heat off as the fish is ready.
Lemon Butter Sauce
In a hot pan, melt butter, and stir till it becomes brown. Butter burns easily so be careful that it does not burn. Once brown, add finely chopped garlic; and when it’s golden brown add lemon juice, mixed herbs, salt and pepper and stir. Give it a boil and the sauce is ready.
Place the Fish in a serving tray, preferably a flat one. Pour the Lemon Butter sauce over the fish and garnish with coriander or basil leaves and lemon wedges. Make the Fish first and then the sauce as butter tends to harden as it cools down, though it can be heated and warmed before serving.
Enjoy the soft and tender buttery Fish which will melt down your palate.