Melt butter in a light colored saucepan over low heat. Continue to cook at a low temperature until butter starts to foam and then begins to turn brown. Remove from heat as soon as it browns and transfer into a bowl. You may run it through a sieve when you transfer the butter to the bowl, if you desire. Place a sprig of rosemary in the bowl and the lemon juice and let sit.
Pat fish down with a paper towel. Salt and pepper fillets on both sides. In a flat bottomed dish big enough to fit a fillet, sprinkle flour evenly. Place fillets in the dish one at a time, flipping on both sides to ensure they are evenly coated with flour. [Optional. Fillets can also be prepared without the flour]
Heat a couple tablespoons of olive oil in a skillet. Place fillets in the skillet. Cook on both sides for about 4 minutes or so. Cooking time will vary depending on the thickness of your fillets.
Spoon browned butter sauce over fillets and serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword basa fish, brown butter, brown butter sauce, fish, fish fillet, lemon, white fish
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