Entrée: United States – Bluegill in Butter, Lemon, and Parsley Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 10 min

Total 15 min

Ingredients

4 bluegill fillets, about 8 oz total (227 g total)
1 / 2 cup (60 g) all-purpose flour
Salt to taste
White pepper to taste
4 tbsp (60 g) unsalted butter
2 tbsp (30 ml) fresh lemon juice
4 lemon slices
2 tbsp (8 g) fresh parsley, chopped
1 tbsp (15 ml) olive oil

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season fillets with salt and white pepper and lightly dust with flour, shaking off excess.
2. Heat a skillet over medium heat with a little olive oil and 1 tablespoon (15 ml) butter.
3. Sauté fillets 2–3 minutes per side until cooked through and lightly golden; transfer to a warm plate.
4. In the same skillet, add 2–3 tablespoons (30 to 45 ml) butter and cook until it turns nut-brown and smells toasted (brown butter).
5. Remove from heat, stir in lemon juice and chopped parsley, then pour over the fillets.
6. Serve immediately with lemon slices.

1. Season fillets with salt and white pepper and lightly dust with flour, shaking off excess.
2. Heat a skillet over medium heat with a little olive oil and 1 tablespoon butter.
3. Sauté fillets 2–3 minutes per side until cooked through and lightly golden; transfer to a warm plate.
4. In the same skillet, add 2–3 tablespoons butter and cook until it turns nut-brown and smells toasted (brown butter).
5. Remove from heat, stir in lemon juice and chopped parsley, then pour over the fillets.
6. Serve immediately with lemon slices.