(ED) / Low Amines / LS / MSG Free

Fish with “Lemony” Butter Herb Sauce

Serves 4


  • 4 John Dory fillets or Goldband Snapper  or other white very fresh
  • ¼ cup (35g) rice flour   
  • 60g df spread (e.g. Nuttelex) or butter dairy allowed
  • 1/4 teaspon of citric acid  
  • 1 tablespoon chives or finely chopped parsley


1. Pat fish fillets dry with paper towel and dust with  flour, shaking off any excess.

2. Melt half of butter in a large frying pan on medium heat. When starting to sizzle, add fish fillets and cook for 2 minutes each side, until tender and golden. Remove to warm plates.

3. Add remaining butter and citric acid to pan, increase heat to high and stir for 1 minute, until well combined. Stir through parsley or chives. Serve fish with side, and spoon over sauce.

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