INGREDIENTS
8–12 ounces skinless weakfish fillets
Sea salt and pepper
3 tablespoons grass fed unsalted butter
4 garlic cloves, minced
4 tablespoons roughly chopped flat leaf parsley
2 tablespoons lemon juice
DIRECTIONS
Rinse the fish fillets and blot dry with a paper towel. Season with salt and pepper.
Heat butter in wide sauté pan over medium low heat. Once butter has begun to foam, place the fish into the pan.
Add garlic. Sauté 1 minute without disturbing the fish.
Tilt the pan toward you and using a spoon, ladle the garlic butter over the fish. Continue to sauté while basting the fish for 2-3 minutes.
Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
Uncover pan, and continue basting fish with butter until it is just cooked through, another minute or two.
Add 3 tablespoons of parsley and turn off the heat.
Transfer fish onto a platter or individual plates. Tilt pan and spoon butter sauce evenly over fillets.
Sprinkle with remaining tablespoon parsley and lemon juice.
