Traditional French butter and lemon sauce will elevate any fish dinner to new levels.
- Preheat oven to 200°C. Season both sides of the trevalla with salt and pepper. Heat the butter and oil in a large frying pan over medium-high heat. Add the trevalla and cook for 1-2 minutes each side or until golden. Transfer to an ovenproof dish. Roast in oven for 8-10 minutes or until the fish flakes easily when tested with a fork. Remove from oven and cover loosely with foil. Set aside for 2-3 minutes to rest.
- Meanwhile, to make the lemon beurre blanc, combine the lemon juice, wine and eschalot in a saucepan and bring to the boil over medium heat. Boil for 2 minutes or until liquid is reduced to about 1 tablespoon. Reduce heat to low. Add the butter, 1 cube at a time, whisking constantly with a wire balloon whisk and adding another cube only when the previous cube has been incorporated. Continue until all the butter is incorporated (this will take about 5 minutes). Remove from heat. Taste and season with salt and pepper. Strain the sauce through a fine sieve into a heatproof jug.
- Cook the beans in a saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Drain.
- Divide the fish and beans among serving plates. Drizzle with lemon beurre blanc and serve immediately with lemon wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set