Garlic Butter Whole Fish

Ingredients:

• 1/2 cup all-purpose flour
• 1 tsp. salt,
• 1/2 tsp. freshly ground pepper
• 2 Tbs. olive oil
• 1 1/2 lb. whole Branzino or Snapper
• 12 Tbs whole unsalted butter
• 4 garlic cloves, minced
• 1/4 cup (2 fl. oz./60 ml) dry white wine
• Grated zest of 1 lemon
• 2 Tbs. fresh lemon juice
• 2 Tbs. finely chopped fresh flat-leaf parsley
• Lemon wedges for serving

Steps:

1. In a shallow bowl, stir together the flour, the 1/2 tsp. salt and the 1/4 tsp. pepper.
2. In a large fry pan over medium-high heat, warm the 2 Tbs. olive oil.
3. Score the skin of the fish to keep from curling.
4. Dredge the fish in the flour mixture to coat evenly, make sure to get seasoned flour in the score marks and shake off the excess.
5. Add to the pan and cook, turning occasionally, until outside skin is crispy, and fish is visibly cooked throughout, about 3-4 minutes per side. Transfer to a plate and cover loosely with aluminum foil to rest.
6. Reduce the heat to medium-low, add 2 Tbs. of the butter and the garlic to the pan and cook, stirring frequently, until the garlic softens and is fragrant but not browned, about 2 minutes.
7. Add the wine, lemon zest and lemon juice, increase the heat to high and bring to a boil.
8. Cook until reduced by half, about 1 minute.
9. Reduce the heat to very low and whisk in the remaining 10 Tbs. butter, 1 Tbs. at a time, letting each addition soften into a creamy emulsion before adding more.
10. Return the fish to the sauce and mix gently to coat well. Remove from the heat and season with salt and pepper. Transfer to a serving dish and sprinkle with the parsley. Serve immediately with lemon wedges. Serves 4.