Pan-Fried Fish With Lemon Butter Sauce

• 1 None shallot, finely chopped
• 1/4 cup white wine vinegar
• 1/4 cup white wine
• 4 None whole black peppercorns
• 12 tbsp (1 1/2 sticks) cold butter, cubed
• 1 tbsp olive oil
• 4 None fish fillets such as John Dory or bass, skin on, bones removed
• None None Parsley leaves, to garnish
• None None Steamed zucchini, to serve

1. For the lemon butter sauce, place shallot, vinegar, wine and peppercorns in a medium saucepan on high heat. Bring to boil. Continue boiling 4-5 mins until reduced to 1 tbsp.
2. Reduce heat to low. Whisk in 10 tbsp butter, one piece at a time, until smooth. Strain. Season to taste.
3. Heat remaining 2 tbsp butter and oil in a large skillet on medium heat. Season fish. Add to pan, skin-side down, and cook 2-3 mins each side, until cooked through. Drain on paper towels.
4. Drizzle fish with sauce and sprinkle with parsley. Serve with steamed zucchini.

shallot, white wine vinegar, white wine, black peppercorns, cold butter, olive oil, bass, parsley, zucchini

Taken from recipes-plus.com/api/v2.0/recipes/20974 (may not work)