2 strips lemon zest, thinly sliced, plus 2 tablespoons lemon juice
2 tablespoons chopped fresh dill
1/4 cup olive oil
Kosher salt and black pepper
3 tablespoons unsalted butter
4 6-ounce pieces boneless, skinless black bass or snapper
Fat 27g (8 g saturated fat)
How to Make It
Combine the beans, radishes, lemon zest and juice, dill, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper in a large bowl.
Melt the butter and 1/4 teaspoon salt in a small skillet over medium heat. Cook, stirring occasionally, until the butter foams and begins to brown, 3 to 4 minutes.
Meanwhile, heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Season the bass with 1/4 teaspoon each salt and pepper. Cook until opaque throughout, 3 to 4 minutes per side.
Serve the fish over the beans, drizzled with the brown butter.
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