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Fish Francese

Crispy golden-brown fish fillets in a bright, zesty lemon butter sauce perfect for weeknight meals or entertaining guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 6-ounce fish fillets (such as sole or tilapia)
  • 1 cup all-purpose flour for dredging
  • 2 large eggs beaten
  • 1/4 cup olive oil for frying
  • 4 tablespoons unsalted butter
  • 1/4 cup fresh lemon juice
  • 1/2 cup chicken broth
  • 1/4 cup fresh parsley chopped
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Shallow dish for dredging
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Pat the fish fillets dry with paper towels to ensure a crisp coating.
  2. Season flour with salt and pepper in a shallow dish, then dredge each fillet until evenly coated.
  3. Dip the floured fillets into the beaten eggs, making sure they are fully coated.
  4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
  5. Add the fillets to the hot oil and fry for 3-4 minutes per side, until golden brown. Avoid overcrowding the pan.
  6. Remove the cooked fish and set aside. Add butter to the skillet and let it melt, about 1 minute.
  7. Stir in lemon juice and chicken broth, then simmer the sauce for 2-3 minutes until slightly reduced.
  8. Return the fish to the skillet, spoon the sauce over the top, sprinkle with parsley, and serve immediately.

Notes

For an extra layer of flavor, add a splash of white wine to the sauce as it simmers.