Tonight we made Fish with Lemon and Brown Butter Sauce. Kim did the cooking and here’s here take on how it went.

This dinner is a quick weeknight meal. Since the fish cooks so quickly, I decided to start with our side first–haricots verts with shallots and slivered almonds–so that I wouldn’t have to worry about them and could give my full attention to the fish.

Rather than getting out more pots and pans to blanch the haricot verts, I put them in a microwave-safe bowl with a little water, covered with cling wrap and cooked them on high for about three minutes, just enough to take out the rawness. I quickly drained them and then sautéed them on low heat with the shallots and slivered almonds while I cooked the fish.

Cooking the fish was very quick, in fact I probably should have stayed on the low end of the recommended cooking time (one minute per side.) My other advice is to use a splatter screen–it make a big difference with clean up. A huge help in making the delicious sauce was to have all the ingredients measured and ready to use.

Dinner took no time at all and was a relatively light and flavorful weeknight meal.