Pan-Seared Whitefish with Lemon Butter and Boiled Potatoes
Flaky white fish pan-seared to perfection and drizzled with a bright lemon-butter sauce, served alongside tender boiled potatoes and fresh steamed green beans f
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Cooking tools:
- Pot
- Colander
- Steamer basket
- Fork
- Dish
- Paper towel
- Nonstick skillet
- Spatula
- Wooden spoon
- Measuring spoon
- Plate
- Serving platter
- Chef's knife
- Cutting board
- Peeler
- Stove
- Paring knife
Ingredients
- 6 ounces white fish fillet (firm, such as cod, halibut, or pike (Zanderfilet))
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley (chopped, for garnish)
- 6 ounces Yukon Gold potatoes (small, peeled, quartered)
- 4 ounces fresh green beans (trimmed)
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