Prep 5 mins
Cook 3 mins
This is a traditional German sauce that is usually served over trout. You can dredge trout in flour and cook in butter in a pan. After you cook your trout in the pan, just make this in the same pan to get those flavours! You can absolutely use this on any seafood. Enjoy!
- 2 tablespoons butter
- 2 tablespoons fresh lemon juice (about 1/2 lemon)
- 1 teaspoon Worcestershire sauce (to taste)
- parsley, chopped
- Melt butter in warm (not hot!) pan. Add lemon juice to the butter and warm briefly.
- Add Worcestershire sauce and pepper to taste.
- Spoon sauce over trout or other fish, sprinkle with parsley and serve.
This is an easy and delicious recipe. I omitted the Worcestershire. Not a fan of it. I served baked cod on a bed of angel hair pasta. Poured the sauce over fish. Everybody loved it. :)
Very good sauce. I added a little mayonnaise to thicken it a bit and drizzled it over some Tlapia fillet that I had baked with Lemon-Pepper. It was so good my family asked for more sauce to dip their fish in.
This is a wonderfully tangy sauce that I used to accompany some broiled fish fillets. It made a very nice lunch. I think the lemon juice was a tad too much (though I admit that I didn't measure but just squeezed 1/2 a lemon, so it might have been more lemon than the recipe actually calls for). But next time, I will cut the lemon back to maybe 1 1/2 tablespoons so the worcestershire sauce is a bit more prominent. But otherwise, this was excellent and is something I'd be happy to serve to company. Thanks, Nif. Made for the Seasoned Sailor and his Sassy Sirens team while cooking for the Zaar World Tour #6.