Alfred Portale's Roast Whitefish With Garlic Butter

Submitted by Epi Curious

"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."

 

• Ready In: 17mins
• Ingredients: 13
• Yields: 4 fillets
• Serves: 4

ingredients

• 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

• garnish

• lemon wedge

directions

1. Stir together first 10 ingredients in a small bowl; set aside.
2. 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.
3. 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.
4. Add any remaining butter to pan and let melt, stirring with juices in pan; spoon over fish and garnish, if desired. Serve immediately.