Meagre fillet fried in butter, marjoram and lemon
This recipe works well with any fish fillet. Michael Diacono pan fries his fish in butter, marjoram and lemon and adds fish stock to make a rich sauce.
24 June 2017, 7:00am
Rachel Zammit Cutajar
Rachel Zammit Cutajar
1 min read
Meagre fillet fried in butter, marjoram and lemon
Ingredients
- Olive oil
- Knob butter
- 1 fillet meagre (gurbell)
- Polenta
- Handful marjoram
- ½ lemon, juice only
- ½ cup fish stock
- Salt and pepper
Method
- Heat the butter and olive oil in a pan.
- Dredge the fish fillet through the polenta and fry in the hot butter for a few mins in each side.
- Season with salt and pepper, add the marjoram and the lemon juice.
- Add the fish stock and allow to simmer until the sauce is reduced.
- Add some more butter and allow to melt until the sauce thickens.
- Serve the fish fillets with some of the sauce from the pan, a few leaves of marjoram and a lemon wedge.
This recipe first appeared on Gourmet Today TV, aired on TVM on 24 June, 2017.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
