Fish Fillet in White Wine and Lemon Sauce – Pareve version

👨‍🍳 Method

1. 1
   Pat the fish thoroughly dry with paper towels and sprinkle the salt and black pepper over the top.
2. 2
   Heat the olive oil in a heavy pan over high heat.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 3
   Lay the fish in the pan in a single layer and fry 3 minutes.

   StoveFrying pan
4. 4
   Flip gently and fry 2 minutes more.

   Stove
5. 5
   Transfer the fish to a plate. Add the garlic to the pan and fry half a minute, until fragrant.

   Stove
6. 6
   Pour the wine and lemon juice into the hot pan and reduce about 2 minutes, until about half the liquid remains.

   Stove
7. 7
   Turn off the heat and stir in the canola oil until it melts and the sauce is smooth. Pour the sauce over the fish.
8. 8
   Sprinkle the parsley over the top.
9. 9
   Serve immediately with lemon slices.