Description
Pan-Seared Fish with Herb Butter Sauce, Wilted Greens, and Golden Grapes is a light yet luxurious dinner that brings together crispy fish, silky herb-infused butter, tender greens, and sweet roasted grapes for a beautifully balanced and elegant meal.
Ingredients
Scale
- 2 white fish fillets (such as cod, halibut, or sea bass)
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cups mixed greens (spinach, chard, or arugula)
- 1 cup golden grapes, halved
- 1 tbsp balsamic vinegar (optional, for grapes)
- For Herb Butter Sauce:
- 2 tbsp butter
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme
- 1/2 tsp lemon zest
Instructions
- Season fish fillets with salt and pepper.
- Heat 2 tbsp olive oil in a skillet over medium-high heat. Add fish and sear for 3–4 minutes per side, or until golden and cooked through. Remove and set aside.
- In the same pan, add 1 tbsp butter and the golden grapes. Sauté for 2–3 minutes until softened and slightly caramelized. Add balsamic vinegar if using, stir, then remove grapes and set aside.
- Add mixed greens to the skillet and cook for 1–2 minutes until wilted. Season lightly with salt and pepper. Set aside.
- To make herb butter sauce, melt 2 tbsp butter in a small pan. Add garlic, lemon juice, thyme, parsley, and lemon zest. Simmer for 1 minute.
- Plate the fish over a bed of wilted greens. Spoon herb butter sauce over the top and finish with sautéed grapes.
Notes
- Use skin-on fillets for extra crispiness if desired.
- Substitute golden grapes with red grapes or raisins if needed.
- Serve with crusty bread, couscous, or roasted potatoes for a fuller meal.
- Grapes can be oven-roasted for deeper caramelization.
Nutrition
- Serving Size: 1 plated portion
- Calories: 410
- Sugar: 9g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg