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.

Meagre fillet fried in butter, marjoram and lemon


  • Olive oil
  • Knob butter
  • 1 fillet meagre (gurbell)
  • Polenta
  • Handful marjoram
  • ½ lemon, juice only
  • ½ cup fish stock
  • Salt and pepper


  1. Heat the butter and olive oil in a pan.
  2. Dredge the fish fillet through the polenta and fry in the hot butter for a few mins in each side.
  3. Season with salt and pepper, add the marjoram and the lemon juice.
  4. Add the fish stock and allow to simmer until the sauce is reduced.
  5. Add some more butter and allow to melt until the sauce thickens.
  6. 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.

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