Mains · Finnish

Sitruunavoisiika

Name: Sitruunavoisiika
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 4 small whitefish fillets 700 g; 1 tsp salt; 0.5 tsp black pepper; 1 dl all-purpose flour; 3 tbsp olive oil; 50 g butter; 2 garlic cloves; 2 dl dry white wine; 1 tbsp lemon juice; 3 tbsp capers; 0.5 dl chopped flat-leaf parsley; 1 tsp grated lemon zest; pinch of black pepper; pinch of salt

Serve breaded and fried whitefish with a fresh lemon butter sauce. Festive lemon whitefish is perfect for the Easter table as well as a weekend meal.

Smarrig Kitchen7mo

Machine-translated, original language: Suomi.

Cook 30 minTotal 30 minInspired by k-ruoka.fi

Method

1
Dry the whitefish fillets on both sides with paper towels. Season with salt and pepper. Measure the flour onto a shallow plate and dredge the fillets one by one in the flour. Set the fillets aside.
2
Dice the cold butter. Peel and mince the garlic cloves. Heat about 1 tbsp of butter in a pan and sauté the garlic for a moment. Add the white wine and let the mixture boil for a few minutes until the liquid has reduced by about half.
3
Lower the heat and add the lemon juice and the remaining butter as cold cubes. Stir until the butter has melted. Add the capers, flat-leaf parsley, and lemon zest. Season with black pepper and salt. Pour the sauce into a small saucepan to wait and keep it warm on the stove while you fry the whitefish fillets. Wipe the pan clean.
4
Heat the oil in the pan. Fry the fillets over medium heat, first skin-side down for about 2 minutes. Turn and fry for another 2 minutes, until the fish is cooked through but still succulently flaky. Transfer the fillets to a serving dish.
5
Pour the sauce over the fried whitefish fillets just before serving. Serve the remaining sauce separately.