柠檬黄油粉红菱鱼美味食谱

Instructions:

1. 
   1 Prepare the Fish

   Pat the pink ling fillets dry with paper towels and season both sides with salt and pepper. Lightly coat the fillets in flour, shaking off any excess.

2. 
   2 Pan-Sear the Pink Ling

   Heat olive oil in a large non-stick pan over medium-high heat. Add the fillets and cook for 3-4 minutes until the skin is crispy and golden brown. Flip the fillets and cook for an additional 2-3 minutes until cooked through. Remove from the pan and set aside.

3. 
   3 Make the Lemon Butter Sauce and Serve

   In the same pan, add the butter and cook until it turns a nutty brown colour. Add the lemon juice and parsley, stirring to combine. Let it simmer for a minute, then remove from heat. Plate the pink ling fillets, drizzle with the sauce, and garnish with extra parsley. Serve immediately with your choice of sides.