Crispy Fish with Lemon Dill Sauce
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 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
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Land O Lakes® Butter
How to make
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 1 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 3 tablespoons 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.
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