Date Night Fish for Two with a Lemon Sherry Pan Sauce
This Date Night Fish for Two with a Lemon Sherry Pan Sauce is such an easy date night recipe option! It works great with any white fish and is the best way to use a few simple ingredients to create a healthy and delicious treat for dinner with the person you love. This is perfect for Valentine's Day!
1large filet of the white fish of your choicecut in half or two regular size filets
⅓cupof pan searing flour
2Tbsp.of butterdivided
1Tbsp.of olive oil
3clovesof garlicpressed or minced
½cupof good cooking sherry
The juice from half a lemonyou can thinly slice the other half of the lemon for garnish
Salt and pepper to taste
Minced fresh parsley for garnish
Instructions
Pat your fish dry and then dredge it in the pan searing flour so that the entire piece of each fish if fully covered. Tap off the excess and set aside.
In a pan over medium high heat, melt 1 Tbsp. of butter with your olive oil until the pan is super hot.
Place your fish into the pan and sear each side of the fish until it's a nice golden brown, around 2 minutes per side. Remove the fish to a side plate.
Add your other Tbsp. of butter to the pan and reduce the heat to medium.
Add your minced garlic and saute for about a minute, stirring often so it doesn't burn.
Deglace the pan with you Sherry, scraping the bottom of the pan with a wooden spoon to get all the flavorful bits pulled up and then add the lemon juice and some salt and pepper to taste.
Let it simmer for a minute or two and then add your fish back in along with the lemon rounds.
Cover and simmer for 5 minutes and then uncover and simmer for around another 5 minutes or until your fish is fully cooked.
Sprinkle with chopped parsley and enjoy!
Notes
You can substitute regular flour but if you do this, make sure you add some salt and pepper to it.I tend to use haddock or cod- if you use a meatier fish, adjust your cooking time accordingly.Cooking times may vary based on how well your stove works (gas is always a bit quicker in my opinion) and what you're cooking on. I used a non-stick pan so that doesn't conduct heat as well as cast iron or stainless steel so watch your fish and use common sense (the latter two options will likely give you a better crust on the fish).