PAN SEARED PETRALE WITH SAGE BUTTER SAUCE

Pan seared petrale with a rich and creamy sage butter sauce - all cooked in the same pan! Looks and sounds fancy but is so simple!

INGREDIENTS:

4 petrale filets
2 tbsp extra virgin olive oil
3 tbsp minced shallots
¼ cup dry white wine
2 tbsp cold, unsalted butter, cut into 4 pieces
2 tbsp minced fresh sage leaves
1 tbsp minced fresh chives
2 lemon wedges

Tools 
Non-stick skillet 
Cutting board 
Knife

DIRECTIONS:

1. Heat a large, non-stick skillet over medium-high heat.
2. Brown the petrale filets for about 3 minutes on each side (don't overcook!). Remove from the pan and place on a warm plate.
3. Add the minced shallots to the pan you cooked the fish in and sauté until slightly softened.
4. Deglaze the pan with the white wine, making sure to scrape up any brown bits.
5. Stir in the butter, sage, chives, and lemon juice.
6. Reduce heat to medium-low and simmer until slightly thickened.
7. Spoon the sauce over the petrale filets, serve, and enjoy!