Prep 8 mins
Cook 9 mins
From the Gotham Bar and Grill in New York City, this was clipped from a recent issue of Coastal Living. Alfred Portale uses cod but that is not my favorite fish so I recommend you try using your favorite whitefish of choice, preferably a thicker filet of fish.
- 1⁄4 cup unsalted butter, softened
- 1 1⁄2 tablespoons flat leaf parsley, chopped
- 1 large garlic clove, peeled and minced
- 2 teaspoons shallots, minced
- 1⁄2 teaspoon Dijon mustard
- 1 1⁄2 tablespoons prosciutto di Parma, minced
- 1 tablespoon flour
- 2 tablespoons lemon juice, freshly squeezed
- salt, to taste
- fresh ground black pepper, to taste
- 2 tablespoons canola oil
- 28 ounces skinless white fish fillets, boneless
- lemon wedge
- Stir together first 10 ingredients in a small bowl; set aside.
- Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the fillets with salt and pepper and cook 4 minutes. turn fillets over and cook 1 minute.
- Spoon 1 tablespoon butter mixture over the top of each fillet; transfer skillet to oven and bake at 450 for 2 minutes or until fish is just cooked through and opaque in the cenhter.
- Add any remaining butter to pan and let melt, stirring with juices in pan; spoon over fish and garnish, if desired. Serve immediately.