Seared Fish With Lemon Beurre Blanc

• 1 cup dry white wine
• 2 None green onions, white part only, finely chopped
• 4 None whole black peppercorns
• 1 cup (2 sticks) cold butter, cut into chunks, plus 2 tbsp, melted
• 1 None lemon, juiced
• 6 None white fish fillets, skin on (4-5 oz each)
• None None Steamed beans, to serve

1. For the lemon beurre blanc, place wine, onion and peppercorns in a medium saucepan on medium heat. Cook for 10-12 mins, until liquid reduces to about 2 tbsp. Strain and discard solids.
2. Clean saucepan and return liquid. Heat on medium heat. Add butter a little at a time, whisking until sauce is creamy and slightly thickened. Remove from heat and whisk in lemon juice to taste. Season to taste.
3. Heat a large skillet on high heat. Brush fish with melted butter and season to taste. Place, skin-side down, in pan and cook for 2-3 mins. Turn and cook for a further 1-2 mins, until just cooked through.
4. Serve fish drizzled with beurre blanc and accompany with steamed beans.

white wine, green onions, black peppercorns, cold butter, lemon, white fish, steamed beans

Taken from recipes-plus.com/api/v2.0/recipes/30853 (may not work)