Alfred Portale'S Roast Whitefish With Garlic Butter - cooking recipe

Ingredients

1/4 cup unsalted butter, softened
1 1/2 tablespoons flat leaf parsley, chopped
1 large garlic clove, peeled and minced
2 teaspoons shallots, minced
1/2 teaspoon Dijon mustard
1 1/2 tablespoons prosciutto di Parma, minced
1 tablespoon flour
2 tablespoons lemon juice, freshly squeezed
salt, to taste
fresh ground black pepper, to taste
2 tablespoons canola oil
28 ounces skinless white fish fillets, boneless
garnish
lemon wedge

Preparation

Stir together first 10 ingredients in a small bowl; set aside.
Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the fillets with salt and pepper and cook 4 minutes. turn fillets over and cook 1 minute.
Spoon 1 tablespoon butter mixture over the top of each fillet; transfer skillet to oven and bake at 450 for 2 minutes or until fish is just cooked through and opaque in the cenhter.
Add any remaining butter to pan and let melt, stirring with juices in pan; spoon over fish and garnish, if desired. Serve immediately.