CookEat Recipe
Pompano Sauté with Fines Herbes
Butter-sautéed pompano finished with lemon, parsley, chervil and chives.
Method
Steps
Step 1
Preheat the oven to 350°F (177°C). Use two cleaned fresh pompanos weighing one and a half pounds each. Trim the fins and wipe the fish thoroughly. Season both fish with the salt and pepper, brush lightly with cold milk, then roll lightly in flour.
Step 2
Heat the two tablespoons of butter in a large heavy ovenproof frying pan. Put the fish side by side in the pan and fry for about five minutes on each side. Transfer the pan to the oven for about ten minutes, continuing as needed until the thickest centre of each fish reaches at least 145°F (63°C), checked with a food thermometer away from the bones.
Step 3
Wash and finely chop the parsley, chervil and chives. Transfer the fish to a hot serving dish and sprinkle with all the herbs. Squeeze the juice of the half lemon into the same butter remaining in the frying pan, swirl lightly and pour these pan juices over the fish. Serve promptly.
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