Lemon Butter Sauce
1 Small Shallot , finely diced
2 cloves Garlic , finely chopped
1 tsp Vegetable Oil
1/4 cup White Wine
1 Lemon, zested, juiced
1/3 cup Cold Butter, cubed to taste
Salt to taste
Ground Black Pepper
In a clean skillet, add Vegetable Oil (1 tsp) over low heat, cook the Shallot (1) and Garlic (2 cloves) for about 1 minute. Add in the White Wine (1/4 cup) and the juice of a Lemon (1) , continue to cook until the liquid is reduced by half. Remove the skillet from the heat.
Immediately start adding Butter (1/3 cup) to the skillet, one at a time. Use a spatula to mix each piece of butter in before adding the next one, otherwise, the sauce will break and separate. Once all the butter is incorporated, add in the zest of a lemon, and season with Salt (to taste) and Ground Black Pepper (to taste) .
Garnish with Lemons (to taste) , place the fish back in the skillet. Garnish with Fresh Parsley (to taste) and serve.