Ingredients
Scale
- 8–12 ounces skinless white fish fillets
- Celtic sea salt and pepper
- 3 tablespoons grass fed unsalted butter
- 4 garlic cloves, minced
- 4 tablespoons roughly chopped flat leaf parsley
- 2 tablespoons lemon juice
Instructions
- Rinse the fish fillets and blot dry with a paper towel. Season with salt and pepper.
- Heat butter in wide sauté pan over medium low heat. Once butter has begun to foam, place the fish into the pan.
- Add garlic. Sauté 1 minute without disturbing the fish.
- Tilt the pan toward you and using a spoon, ladle the garlic butter over the fish. Continue to sauté while basting the fish for 2-3 minutes.
- Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
- Uncover pan, and continue basting fish with butter until it is just cooked through, another minute or two.
- Add 3 tablespoons of parsley and turn off the heat.
- Transfer fish onto a platter or individual plates. Tilt pan and spoon butter sauce evenly over fillets.
- Sprinkle with remaining tablespoon parsley and lemon juice.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main Dish, Fish
- Cuisine: Paleo, Healthy, Gluten Free