This one couldn’t be any simpler and is a perfect fit for a range of quick fish finishes (try saying that three times!). As you can see in the picture above there are just five basic ingredients as well as salt and pepper. You can also finish the sauce with a little olive oil too if you like – just add at the end and cook for another minute to let the flavors come together.
My personal favorite for this pan sauce is either wild salmon or trout; a fish thats relative firm for pan cooking, with a medium flavor that won’t be overpowered by the garlic and red pepper. Cook either of these – skin on is a must – and then finish the sauce in the same pan while the fish rests and wow, you’ll be astounded you just created a restaurant quality dish. I know I am every time I make this sauce. Seriously, all you need is a great piece of fish and this sauce will really elevate it in every way.
- 1/2 lemon, juice
- 2 tbsp butter
- 1 clove garlic crushed
- 1 tsp lemon zest
- 1 tsp red pepper flakes
- 2 tbsp parsley finely chopped
After cooking a piece of skin on fish, remove fish from pan and set aside to rest. Deglaze the same pan with juice from half a lemon.
Add 2 tablespoons of butter to pan and gently cook till melted.
Add crushed garlic and cook for one minute.
Add lemon zest, red pepper flakes, chopped parsley and cook for two minutes.
Season with salt and pepper and serve over fish.
Hi I’m Stuart, amateur home cook and professional food writer. You can find my writing at places like The Salt Lake Tribune and Gastronomic SLC, which I founded more than a decade ago. As well as writing extensively about restaurants, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more.