Ingredients:
2 ripe bananas
2 tablespoons honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
Cooking spray or butter for greasing the pan
Instructions:
Peel the bananas and slice them into 1/4 to 1/2 inch thick rounds.
In a small bowl, mix together the honey, cinnamon, and nutmeg (if using).
Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
Place the banana slices in the skillet in a single layer.
Drizzle the honey mixture over the banana slices.
Cook the bananas for 1-2 minutes on each side, or until they are caramelized and golden brown.
Remove the bananas from the skillet and serve them warm.
Optionally, you can sprinkle some additional cinnamon on top before serving.

Ingredients:

• 4 fillets of white fish (such as tilapia or cod)
• Salt and black pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped

Directions:

1. Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
2. Dredge each fillet in flour, shaking off excess.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add the fish fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
5. Remove from the skillet and set aside.
6. In the same skillet, melt the unsalted butter.
7. Add minced garlic and sauté for 1-2 minutes until fragrant.
8. Stir in the lemon zest and lemon juice, allowing the flavors to meld for another minute.
9. Return the cooked fish fillets to the skillet, spooning the lemon butter sauce over them.
10. Garnish with fresh chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 8-10 minutes | Total Time: Approximately 18-20 minutes | Servings: 4

Tips:

Serve the Pan-Fried Fish with Lemon Butter Sauce over a bed of rice or with steamed vegetables for a complete meal.
Adjust the level of lemon zest and juice according to your taste preference.
Experiment with different herbs such as dill or chives for added freshness.

Elegant Pan-Seared Fish Fillets in a Luscious Lemon Butter Emulsion

Ingredients:

• 4 fish fillets (such as cod, tilapia, or sole)
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1 lemon, juiced
• 2 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped
• Lemon slices, for garnish

Directions:

1. Season both sides of the fish fillets with salt and pepper, then dredge in flour, shaking off any excess.
2. In a large skillet, melt 2 tablespoons of butter with olive oil over medium-high heat.
3. Add fish to the skillet and cook for about 4 minutes on each side, or until golden brown and cooked through.
4. Remove fish from skillet and set aside.
5. In the same skillet, add chicken broth and lemon juice.
6. Bring to a simmer, scraping up any browned bits from the pan.
7. Stir in capers and remaining butter until the butter is melted and the sauce has slightly thickened.
8. Return the fish to the skillet, spooning the sauce over the fillets.
9. Cook for another minute to heat through.
10. Garnish with fresh parsley and lemon slices before serving.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 310 kcal | Servings: 4 servings