The wine-butter sauce is a good complement to the dish, especially with caramelized lemon notes.
Heat a large nonstick skillet over medium-high.
Add lemons, cut sides down, and cook until lightly charred, about 5 minutes.
Photo: Greg Dupree
Add olive oil, and place fillets, skin sides down, in skillet with lemon.
When the fillets appear to be approximately 90% cooked through, gently shake skillet.
Flip fillets, and cook 1 minute.
Transfer fish and lemons to plates.
Cut each lemon half into 2 wedges.
Reduce heat to medium-low, and add wine, remaining 1/4 teaspoon salt and butter.
As butter melts, whisk to emulsify mixture.
Spoon sauce over fillets.
Sprinkle with parsley, and serve with a charred lemon wedge.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
