Ingredients

The following ingredients have 4 Servings
  • 1 pound fish fillets (or larger fish cut into 4 pieces)
  • 1 tablespoon extra virgin olive oil
  • ¼ cup dry white wine
  • 3 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 4-6 fresh thyme sprigs
  • salt and pepper to taste

Instruction

  • Heat olive oil in a large cast iron skillet over medium-high heat, swirl to coat the bottom of the skillet.
  • Add the fish and cook until it releases easily from the bottom of the skillet, about 4-5 minutes.
  • Flip the fillets and turn the heat down to medium.. Cook for another 4-5 minutes, or until the fish is cooked through and flakes easily with a fork. Transfer to a platter and set aside.
  • Add the white wine to the pan and gently scrape the bottom with a wooden spoon to release the browned bits. Add the butter, lemon juice, zest, and thyme sprigs. Season with salt and black pepper, to taste.
  • Cook for 1-2 minutes, or until heated through. Remove from heat and discard the thyme stems.
  • Return the fish to the skillet for 1 minute then place on serving platter or individual plates with the remaining lemon wine sauce poured over the top.