Recipes from the Grapevine Cottage

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Filet of Fish with Lemon Butter Sauce

Two of our four fantastic children are very good in the kitchen. This recipe comes from Elizabeth, our oldest and mother of three of the most outstanding, talented children ever. I told her my cardiologist might not approve and she replied: "Except for the butter which really makes it taste so good! I served it with fresh nasturtiums from my garden which gave it a nutty flavor and of course very pretty! We should do this every day." Almost any thin filet will work. Pictured here is Dover sole. Good flavor and very easy with almost no prep.

Serves 2

Ingredients for Sauce:

juice of 1 lemon (almost 1/2 cup)
equal amount of dry vermouth
zest of 1/2 lemon
7 tablespoons butter
1 clove garlic minced
1/2 teaspoon red pepper flakes

Ingredients for Sauce:

1 pound fish filet
seasoned flour
1/2 tablespoon olive oil
1/2 tablespoon butter
7 tablespoons butter
salt & pepper


Sauté garlic in 1 tablespoon butter for one minute. Add juice, lemon zest and vermouth. Bring to boil and simmer for one minute. Turn down to medium and whisk in remaining 6 tablespoons butter, one tablespoon at a time. Sauce will thicken. Stir in pepper flakes. Keep warm while cooking fish. Dry fish with paper towels and dredge in seasoned flour shaking off excess. Heat butter and olive oil in pan till smoking. Cook fish until browned, about 1 minute depending on thickness. Flip and cook other side adding more butter if needed about 40 seconds. Serve immediately on heated plates putting sauce on fish last.

Note: Any white fish filet that is not too thick will work e.g. flounder, tilapia, basa.

(Recipe adapted from Elizabeth Fath by Tom Landshof)