Heat a skillet over medium-high heat and add the oil. Pat the fish dry with paper towels. Sprinkle the fish with salt, pepper, and coriander. Carefully add the fish to the oil and cook until golden brown on one side. Flip and cook until the fish is cooked through. (About 2-3 minutes per side depending on thickness of the fish)
Remove the fish and place on a plate. Wipe out the pan with a paper towel. Melt the butter in the hot skillet and add the carrots to the pan. Reduce the heat to medium and cook the carrots 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 omit a nutty aroma.
Add the greens and cook until they wilt, about 1 minute. Drizzle with lemon juice and sprinkle with salt and pepper to taste.
Serve the carrots and greens with the fish and drizzle the brown butter over top.
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