Back to Recipe Menu

Panfried fish fillets with lemon butter & wok steamed greens


  • Put the red onion, wine, water and vinegar in a pot and reduce by half over a gentle heat. Then add the cream and cook for 1 min.
  • Cut 125 gm butter into cubes and add the butter to the sauce, piece by piece, continually whisking and adding the next piece once the previous one has melted.
  • Then add the lemon juice, salt and pepper. Stir and taste for seasoning.
  • Heat a decent layer of oil with a knob of butter (if you like) in a heavy-bottomed pan. Then panfry the fish, skin side down first.
  • When the fish is nearly ready, heat a little oil in a wok (or large non-stick pan) and briefly toss the vegies with seasonings. Then add a splash of water, cover and gently cook until the leaves are just wilted.
  • To serve, mound the vegies on individual plates and top with the fish, a generous amount of lemon butter and a sprinkling of chopped parsley.


  • ½ tbsp finely chopped red onion
  • 3 tbsp dry white wine
  • 2 tbsp water
  • 2 tbsp white wine vinegar
  • 1 tbsp cream
  • 125 gm+ unsalted butter
  • juice of ½ lemon
  • sea salt & freshly ground pepper
  • 4 x 180 gm fish fillets
  • olive oil
  • vegetable oil
  • mixture of shredded bok choy, spinach & cabbage
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm