Just five ingredients…
so elegant in its simplicity…
BUTTER and SHERRY
2-3 fish filets
3 – 4 tbsp unsalted butter or olive oil
3 tbsp sherry
1 tbsp chopped parsley
sea salt and pepper
Melt 1 tbsp butter in fry pan.
Add a swirl of olive oil and heat until sizzling
Liberally salt and pepper the filets and drop in the pan.
Dot top of fish with the rest of the butter.
Drizzle sherry around the perimetre of the fish.
Sprinkle with parsley
Place lid on pan and turn off heat.
The rest depends on the thickness of the fish…
After 10 minutes the filets were flakey
and infused with the sherry and all buttery.
Plate and spoon the sherry butter sauce over top.
The sauce is also wonderful spooned over some delicate Jasmine rice.
adapted for stove top
Inspired by James Peterson’s Fish & Shelfish