Pan-Seared Fish with Lemon-Dill Sauce Recipe

Description:

The dish features four beautifully pan-seared fish fillets, their surfaces exhibiting a rich golden-brown crust, resting in a vibrant, creamy lemon-dill sauce. The sauce is a pale, bright yellowish-green, speckled with flecks of fresh dill, and its glossy surface reflects the light. The fish is gently cooked, maintaining its flaky texture, and the aroma of lemon and dill fills the air. The presentation is simple yet elegant, ideally served with a side of steamed rice or roasted vegetables for a complete and visually appealing meal.

Ingredients:

• - 4 (6-ounce) white fish fillets (cod, halibut, or tilapia)
• - 1 tablespoon olive oil
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• - 1/4 cup dry white wine
• - 1/4 cup chicken broth
• - 2 tablespoons lemon juice
• - 2 tablespoons chopped fresh dill
• - 1 tablespoon butter
• - 1 tablespoon all-purpose flour

Instructions:

1. 1. Pat the fish fillets dry with paper towels. Season both sides generously with salt and pepper.
2. 2. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the fish fillets in the skillet, ensuring not to overcrowd the pan. Sear for 3-4 minutes per side, until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate.
3. 3. Reduce the heat to medium. Add the white wine to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, approximately 2 minutes.
4. 4. Stir in the chicken broth and lemon juice. Bring to a simmer.
5. 5. In a small bowl, whisk together the flour and 2 tablespoons of cold water until smooth to create a slurry.
6. 6. Gradually whisk the flour slurry into the simmering sauce, whisking constantly to prevent lumps. Continue to simmer until the sauce has thickened slightly, about 1-2 minutes.
7. 7. Remove the sauce from the heat and stir in the butter, dill, and salt and pepper to taste. The sauce should be creamy and slightly tangy.
8. 8. Return the fish fillets to the skillet, spooning the lemon-dill sauce over them. Cook for another minute to allow the fish to heat through.