Seared Fish with Brown Butter

Seared Fish with Brown Butter

1-2 snapper filets, skin-off

a generous drizzle of olive oil

4 tablespoons butter

1 shallot, minced

¼ to ½ lemon

1 orange, peeled and cut into segments

1-2 tablespoons dill, roughly chopped

salt and pepper, to taste

Preheat your oven to 375˚F.

Sear the fish with the pretty side down (that means the bloodline, which is the side that usually has the skin on it) in olive oil. Transfer the fish, seared side up, to a baking sheet and place in the oven. Roast until cooked through while you make the brown butter sauce.

To make the brown butter sauce, wipe out the pan and add the butter. Allow the butter to brown while shaking the pan. When the butter is golden brown, shut off the heat. Add the shallots and lemon juice, shaking the pan. Add the oranges and dill. Season with salt and pepper. Serve the sauce spooned over the fish.