finelychopped fresh herbs such as chives - optional
Heat two tablespoons of the butter in a medium-sized saucepan over medium heat. Add chopped shallots and cook until they are translucent. Make sure that the butter does not brown. Add lemon juice and remaining butter.
When the butter has melted, add the fish. Gently place the fish into the pan. The cooking liquid should cover the fish 2/3 up the side of the fish. Turn the temperature high and allow the fish to cook for three minutes once the cooking liquid begins to boil. Turn the heat down and allow to cook on low for an additional minute.
Finish the recipe with a touch of sea salt!
For this recipe, I like to use unsalted butter. I want to be able to control the level of salt when the fish is cooked.
Make sure there is enough liquid (butter or lemon juice) to cover 2/3 up the side of the fish while cooking.
Finish this recipe with a touch of Fleur de Sel or a touch of sea salt. I think both of these two types of salt add something extra special to the fish.