This perfect warm-weather food is super quick and super easy. Switch it up by adding capers, or even changing out the lemon with orange or lime zest. Pairs beautifully with a chilled bottle of oaked Chardonnay, Viognier or Sauvignon Blanc.
Ingredients
- 4 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, sliced thick
- 1 small serrano chile, seeds removed then chopped
- 4 (6-ounce) firm white fish fillets, such as rockfish or sea bass
- Sea salt and freshly ground pepper
- 4 tablespoons extra virgin olive oil
- 1 cup dill sprigs
- 2 tablespoons lemon zest
- Lemon wedges
Preparation
Heat a large nonstick frying pan over medium-low heat.
Add 2 tablespoons butter and 1 tablespoon olive oil and sauté garlic and chile, stirring occasionally, for 2–3 minutes, or until soft. Remove from heat and set aside.
Wipe out the pan. Heat 2 more tablespoons butter and 1 tablespoon olive oil in the same pan; increase the heat to medium. Sprinkle the fish with salt and a few grinds of pepper and cook for 3–4 minutes on each side, or until cooked through. Remove the fish to a serving platter.
Heat 4 tablespoons olive oil in a small frying pan over medium heat and fry the dill sprigs in small batches. Be watchful, as it only takes 1 minute or so to crisp. Remove the fried dill onto paper towels. Top the fish with the sliced garlic and serrano chile, crispy dill and lemon zest, and serve with lemon wedges.
