Fish Fillet with rosemary. Swirl the butter into the sauce and pour the sauce evenly over the fish. Garnish with fresh rosemary sprigs and serve with lemon wedges. Heat oil in a medium nonstick skillet over high heat just until hot.
Sprinkle fish with chopped rosemary, and top with lemon slices.
Brush the fish with the oil.
Sprinkle with the lemon juice, salt, and pepper.
You can cook Fish Fillet with rosemary using 9 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Fish Fillet with rosemary
- Prepare 1 lb of fish fillet.
- You need 1 of salt and pepper.
- Prepare of each 3 tablespoons of flour.
- It's 1 1/2 tbsp of olive oil.
- You need 1 of i clove garlic.
- It's 1/4 cup of white wine.
- You need 2 tbsp of pitted olives.
- It's 2 tsp of fresh rosemary.
- It's 1 tbsp of butter.
Pat the fish dry and season on both sides with salt and pepper to taste. Heat the oil in a large skillet over medium heat. Add the garlic, rosemary and orange zest and heat just until. Meanwhile, place the rosemary, bread, lemon zest and some seasoning in a food processor, then blitz to make fine crumbs.
Fish Fillet with rosemary instructions
- Season the fish lightly dredge with flour..
- Heat medium non stick pan over medium high heat until pan is hot. add olive oil, place fish and cook for 2 mins both sides. reduce heat of necessary to prevent browning..
- Make room on the side of the pan, add garlic then cook for 20 secs, then add wine, olives and rosemary then mix then around. about 2 mins when wine is reduce. swirl butter into the sause.. then serve...
Turn the fish over, then press a quarter of the crumbs over the top of each fillet. Pat the fish fillets dry, as needed, and sprinkle with salt and pepper. Dip the fillets, one at a time, in the egg mixture, and then the panko mixture to coat. Once the oil is hot and shiny, add the fish. Cover with foil and crimp snugly around pan.
