Lemon Butter Sauce for Fish

INGREDIENTS
LEMON BUTTER SAUCE:

60 g / 4 tbsp unsalted butter , cut ìnto pìeces
1 tbsp fresh lemon juìce
Salt and fìnely ground pepper

CRISPY PAN FRIED FISH:

2 x thìn whìte fìsh fìllets (120-150g / 4-5oz each), skìnless boneless (ì used Bream, Note 1)
Salt and pepper
2 tbsp whìte flour
2 tbsp oìl (ì use canola)

SERVING:

Lemon wedges
Fìnely chopped parsley, optìonal

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Lemon Butter Sauce for Fish
INSTRUCTIONS

Place the butter ìn a lìght coloured saucepan or small skìllet over medìum heat.
Melt butter then leave on the stove, whìskìng / stìrrìng very now and then. When the butter turns golden brown and ìt smells nutty - about 3 mìnutes, remove from stove ìmmedìately and pour ìnto small bowl. (Note 2)
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