1 medium carrot, peeled and cut into 1/4-inch rounds
2 ounces fresh baby arugula or kale
1 TBSP fresh squeezed lemon juice
DIRECTIONS
Heat a large skillet over medium-high heat.
Pat the fish dry with paper towels then sprinkle the fish with salt, black pepper, and coriander.
Add the oil to the skillet then carefully lay the fish into the skillet.
Cook the fish until golden brown on one side then flip and cook until the fish is cooked through, about 2 to 3 minutes per side depending on thickness of the fish.
Transfer the fish to a plate and set aside.
Wipe out the pan with a paper towel then melt the butter in the skillet over medium heat.
Add the carrots to the skillet and cook, stirring occasionally, until tender and the milk solids of the butter have browned, about 5 minutes, you will notice the bubbles getting larger and the butter will emit a nutty aroma.
Add the greens and cook until they wilt, about 1 minute then drizzle with lemon juice and sprinkle with salt and pepper to taste.
Serve the carrots and greens with the fish and drizzle the butter over top.
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