Redfish with Butter and Lemon Sauce

Name: Redfish with Butter and Lemon Sauce
Total time: 30 min
Yield: 4
Ingredients: 4 fillets of redfish (650 g); 2 tablespoons of salt; 4 sprigs of thyme; 4 sprigs of rosemary; 4 sprigs of parsley; For the sauce; 1/2 cup of butter (100 g); 1/4 cup of lemon juice (60 ml); 1/2 teaspoon of chopped thyme

1
4 fillets of redfish (650 g)
2
2 tablespoons of salt
3
4 sprigs of thyme
4
4 sprigs of rosemary
5
4 sprigs of parsley
6
For the sauce
7
1/2 cup of butter (100 g)
8
1/4 cup of lemon juice (60 ml)
9
1/2 teaspoon of chopped thyme

Ingredients

1
4 fillets of redfish (650 g)
2
2 tablespoons of salt
3
4 sprigs of thyme
4
4 sprigs of rosemary
5
4 sprigs of parsley
6
For the sauce
7
1/2 cup of butter (100 g)
8
1/4 cup of lemon juice (60 ml)
9
1/2 teaspoon of chopped thyme

Directions

1
Ace the oven to 250°C (very hot)
2
Arrange the fillets in a baking dish of 22 cm x 35 cm and season with salt
3
Distribute the sprigs of thyme, rosemary, and parsley over them
4
Cover with aluminum foil and bake in the preheated oven until, when you poke the fish with a fork, it easily breaks into flakes (about 25 minutes)
5
Prepare the sauce: while the fish is baking, melt the butter in a small pan over low heat
6
With a spoon, remove the foam that forms on the surface and discard
7
Remove from the heat and let stand for about 10 minutes
8
With the spoon, remove the clear part and transfer to another small pan
9
Discard the white part
10
Combine the lemon juice and thyme with the clarified butter in the pan and reheat over low heat (about 1 minute)
11
Remove the fish from the oven and remove the aluminum foil
12
Glaze with the sauce and serve immediately
13
360 calories per serving.