Pan-Fried Sand Dab Filets with Lemon Butter Dill Sauce

This recipe would work on any white fish, like cod, lemon sole, or flounder, and takes practically no time to prepare. I happened to have discovered sand dab filets at Citarella on this particular evening. Because they're so small, one serving is about four sand dab filets. Make sure you cook your fish the same-day as you purchased it so that it's as fresh as possible. For a Mediterranean spin, serve with a chunk of feta cheese and a salad of tomato, cucumber, and red onion on the side.

4 sand dab filets
Sea salt
Black pepper
Good butter
Fresh dill
Half a lemon
Extra virgin olive oil


1. Sprinkle sea salt and black pepper on both sides of the sand dab filets so that they are well-seasoned.

2. Heat up your pan with a slick of olive oil over medium-high heat. When the pan is nice and hot, throw in the sand dab filets, skin-side down. (Depending on the size of your pan, you may have to cook them two filets at a time.) The edges will begin to curl. Let it cook until it starts crisping up, then flip. Cook for another 20 seconds or so until it turns an opaque white. Gently remove and set on a plate.

3. Turn off the heat, but immediately add a tablespoon of butter to the pan and a good squeeze of lemon juice. Snip fresh dill into the pan and stir around until it wilts. Tilt the pan and spoon the sauce over the fish.