Lemon and dill flavor a white wine sauce that complements the crispy fish fillets. We prefer using a firm white fish like halibut or walleye.
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Lemon Dill Sauce
1/2 cup dry white wine
1/4 cup finely chopped shallots
1 tablespoon fresh lemon juice
1 tablespoon Land O Lakes® Heavy Whipping Cream
4 tablespoons cold Land O Lakes® Butter, cut into pieces
1 tablespoon chopped fresh dill weed
1/2 teaspoon freshly grated lemon zest
Fish
1/2 cup all-purpose flour
1/2 cup panko bread crumbs
1 large Land O Lakes® Egg
1 pound halibut fillets
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Land O Lakes® Butter
*Substitute chicken broth for white wine. **Substitute white onion for shallots. ***Substitute other firm white fish, such as walleye or cod.
STEP 1
Combine wine, shallots and lemon juice in saucepan. Cook over medium heat until mixture comes to a boil. Continue boiling 4-5 minutes or until liquid is reduced.
STEP 2
Reduce heat to low.
STEP 3
Stir in whipping cream with whisk. Remove from heat. Stir in 2 pieces cold butter using whisk. Add another butter piece, whisking constantly. Place pan over low heat; continue whisking, adding remaining butter pieces one at a time, until mixture is creamy. Remove from heat. Stir in dill and lemon zest.
STEP 4
Place flour and bread crumbs into separate shallow bowls. Beat egg in another shallow bowl. Set aside.
STEP 5
Cut fish into 4-inch pieces. Season both sides of fish with salt and pepper. Dip both sides of fish into flour. Dip one side of fish into egg, then into bread crumbs.
STEP 6
Melt butter in 12-inch skillet until sizzling. Place fish into skillet, crumb-side down. Cook over medium heat, turning once, 5-7 minutes or until fish flakes with fork.
STEP 7
Top each fish fillet with 1 tablespoon lemon dill sauce.
COLLECTION
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