Lemon and Brown Butter Fish Fillets

Notes: The original Rachael Ray recipe calls for crusty bread, but Chris and I like to serve it over couscous.

4 tbsp extra-virgin olive oil (EVOO)
1 pint red tomatoes
1/2 cup fresh parsley
4 6-ounce tilapia (skate or Dover sole fillets work too)
All-purpose flour, for dredging
4 tbsp cold unsalted butter
Juice of 1 lemon

Preheat a large skillet over high heat with 2 tablespoons of the EVOO (twice around the pan). Add the grape tomatoes in an even layer and let them sear for 2 minutes without moving them. Add half of the parsley and season with salt and pepper, then continue to cook for 1 to 2 more minutes, or until all of the tomatoes start to burst. Remove them from the pan to a plate and cover with some aluminum foil to keep warm.

Thoroughly wipe out the skillet and return to the cooktop over medium-high heat. Season the fish with salt and pepper and then dredge in the flour. Add the remaining 2 tablespoons EVOO to the skillet. Once the oil is hot, shake the excess flour from the fish and add to the skillet. Cook the fish for 4 to 5 minutes on each side, or until firm to the touch and cooked through. Once cooked, transfer the fish to a serving platter and cover with aluminum foil to keep warm.

Wipe the skillet clean again and return to the cooktop over medium-high heat. Melt the butter; but keep your eye on it. It will go from melted to brown pretty quickly. Once the butter is brown and smells slightly nutty, add the lemon juice and the remaining parsley.

Top a serving of couscous with the fish and tomatoes and then pour the brown butter sauce over it.

Rachael Ray 365: No Repeats