Lemon and dill flavor a white wine sauce that complements the crispy fish fillets.
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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
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 cod.
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.
Reduce heat to low.
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.
Place flour and bread crumbs into separate shallow bowls. Beat egg in another shallow bowl. Set aside.
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.
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.
Top each fish fillet with 1 tablespoon lemon dill sauce.
Explore reviews fromour online community
I can only comment on the fish preparation since I did not make the lemon dill sauce due to limited time. Used haddock and seasoned with lemon pepper seasoning instead of just salt and pepper. The fish came out divine! Tender, moist with a crispy coating. I am definitely making again and want to make the sauce since it sounds delicious.
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