An amazing flavour from such a fantastic traditional way to serve a fine fillet of fish! One of my favorites.
Rosemary Lemon Fish
One 6 oz filet of a fine white type such as flounder, yellow tail, lemon sole etc per person.
1 LB of sea scallops
2-3 generous teaspoons of fresh chopped rosemary
At least 8 tablespoons of butter
Sea salt and fresh cracked pepper
Rinse fillets and dredge in flour. You may season 1 cup of flour with one teaspoon of salt and a few grinds of the pepper mill for dredging.
Chop rosemary finely and add 1 teaspoon to 3 tablesppons of butter and juice of 1/2 of a lemon in a pan at low to medium heat. Cook fish for about 3 minutes, or until slightly browned. If you did not season your flour, add a pinch of salt to the fillets with fresh pepper before flipping. Cook another 3 minutes, or until fish flakes easily. Add a 1/2 teaspoon of lemon zest before removing from pan.
Place cooked fish in a platter that is warmed in the oven at 220 degrees to keep warm while you cook the remainder.
Repeat for remainder of fish, adding butter, lemon and rosemary and zest each time.
When all of the fish is cooked, add 4 more tablespoons of butter to the pan with juice of one lemon and one tablespoon of lemon zest, scrapping the pan with a spatula for all of the rustic tasty tidbits to incorporate in the sauce, whisk well and pour on fish when placed on individual dishes. Serve immediately.