Pan-Seared White Fish with Zucchini and Cheddar

Ingredients

• 2⅔ 4-oz white fish fillets, skin removed
• 1⅓ medium zucchinis, sliced into ⅛-inch thick rounds
• 1⅓ tbsp unsalted butter, softened
• ⅓ cup grated Cheddar cheese
• ⅛ cup all-purpose flour
• ⅓ cup dry white wine
• 1⅓ cloves garlic, minced
• ⅔ tsp dried parsley
• Salt and pepper, to taste
• 1⅓ lemons, cut into wedges

Method

1. 1Season the fish fillets with salt, pepper, and a sprinkle of parsley, then coat lightly with flour, shaking off excess.
2. 2Heat 1 tablespoon of butter in a large skillet over medium-high heat until it foams, then sear the fish for 3-4 minutes per side, until golden and cooked through.
3. 3Remove the fish from the skillet and set aside on a plate, covering with foil to keep warm.
4. 4In the same skillet, add the remaining 1 tablespoon of butter, then sauté the sliced zucchinis over medium heat for 3-4 minutes per side, until tender and lightly browned.
5. 5Add the garlic, white wine, and a squeeze of lemon juice to the skillet, stirring to deglaze and simmer for 1-2 minutes, until the liquid has reduced slightly.
6. 6Stir in the grated Cheddar cheese until melted and smooth, then season the sauce with salt, pepper, and a sprinkle of parsley.
7. 7To serve, place a seared fish fillet on each plate, then spoon the zucchini and Cheddar sauce over the top.
8. 8Garnish with a lemon wedge and a sprinkle of parsley, serving immediately.

Nutrition per serving