Alfred Portale'S Roast Whitefish With Garlic Butter

• 1/4 cup unsalted butter, softened
• 1 1/2 tablespoons flat leaf parsley, chopped
• 1 large garlic clove, peeled and minced
• 2 teaspoons shallots, minced
• 1/2 teaspoon Dijon mustard
• 1 1/2 tablespoons prosciutto di Parma, minced
• 1 tablespoon flour
• 2 tablespoons lemon juice, freshly squeezed
• salt, to taste
• fresh ground black pepper, to taste
• 2 tablespoons canola oil
• 28 ounces skinless white fish fillets, boneless
• garnish
• lemon wedge

1. Stir together first 10 ingredients in a small bowl; set aside.
2. Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the fillets with salt and pepper and cook 4 minutes. turn fillets over and cook 1 minute.
3. Spoon 1 tablespoon butter mixture over the top of each fillet; transfer skillet to oven and bake at 450 for 2 minutes or until fish is just cooked through and opaque in the cenhter.
4. Add any remaining butter to pan and let melt, stirring with juices in pan; spoon over fish and garnish, if desired. Serve immediately.

unsalted butter, flat leaf parsley, garlic, shallots, dijon mustard, parma, flour, lemon juice, salt, fresh ground black pepper, canola oil, white fish, lemon wedge

Taken from www.food.com/recipe/alfred-portales-roast-whitefish-with-garlic-butter-418190 (may not work)