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Pan-seared fish with lemon butter

Category Fish & seafood

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  • 25 minutes
  1. 1 organic lemon
  2. 100 g butter, softened
  3. salt, pepper
  4. 2 ready-to-cook whole fish (e.g. gilthead seabream, sea bass or trout; approx. 350 g each)
  5. sprigs of parsley and thyme for stuffing
  6. onion and slices of unwaxed lemon for stuffing

1. Wash the lemon in hot water, zest the peel and squeeze out the juice. Stir both into the butter with salt and pepper until creamy. Chill the lemon butter until serving.

2. Pat the fish dry thoroughly; if the fish are larger in size, cut off the head and tail. Season the fish belly, then stuff as desired.

3. Heat the pan on highest level up to the roasting window, switch to a low level, place the fish inside and cook until it is time to flip.

4. Flip the fish, replace the lid and then continue to cook to completion for approx. 3 minutes (depending on the thickness of the fish).

5. Serve the fish with the chilled lemon butter.

This recipe has been tested and approved by AMC.

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Cooking method

Roasting without added fat

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