Buttery Lemon Fish

My paleo version of the classic French dish, Sole Meunière.

 This fish dish consists of a white flaky fish, I prefer Turbot because it's typically the least expensive wild caught option when it’s in season, but you can use any white fish you like. I like flounder or mahi-mahi too. (I prefer to not use tilapia, it's known to be full of terrible stuff.) Before I began eating paleo, I would dredge the filets in flour, pan fry in butter, sauté the mushrooms and make a browned butter sauce from the drippings in the pan, then finish with parsley and lemon. 

This paleo version uses ghee, so the sauce will not be as brown, but the mushrooms help deepen the color. And you don’t miss out on the wonderful, buttery flavor. I have also used Miyoko’s Vegan Butter in place of the fats and it’s a delicious option. The tapioca starch replaces traditional flour, adding a light, crispy texture to the filets without the heaviness resulting from flour. Lemon and parsley are added just before serving to give the dish a bright, herbal finish.

Yield: 4

Living Delish & Nutrish: Tina Wells

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Buttery Lemon Fish

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 4 Turbot filets, or any white fish you prefer, about 6 ounces each
• 1/2 teaspoon sea salt
• 1 cup tapioca starch
• 2 Tablespoons Coconut Oil
• 2 Tablespoons grass fed ghee
• 1 6-8 ounce package Shiitake or Baby Bella Mushrooms, stems removed and sliced
• 1/2 Lemon for juicing
• Fresh parsley to taste

Method

1. Heat the coconut oil on medium-high until shimmering, in a skillet large enough to accommodate the 4 fillets. While the coconut oil is melting, pat dry the filets with paper towels until moisture is gone, otherwise the tapioca will get gummy rather than crispy. Put tapioca starch into a bowl and add the salt, stir to combine. Lightly coat the fish in the starch on all sides, shaking off the excess.
2. Place the fish in the skillet and pan-fry until crispy golden brown, about 3 minutes each side, depending on the thickness of the fillets. (If the fillets have skin on, then cook skin-side up first.) Do not attempt to turn the fish until it sears and a crispy crust forms, otherwise it will stick to the pan.
3. Once cooking is completed, remove the fillets to a plate and loosely cover to keep warm.
4. Add the ghee to the hot skillet and melt, then add mushrooms and sauté until they release their liquid. Add the lemon juice and stir to combine. Serve fish with mushroom sauce and fresh chopped parsley over the fillets.

https://livingdelishandnutrish.com/recipe/buttery-sole-meunire

©Tina Wells Luxury Brands, LLC

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