I loved this recipe... It was soooooo yummy and cooking instructions were on point. I am a beginner at cooking fish but this dish came out perfect. I substituted Capt Morgan's spiced rum bc I didn't have brandy.
This was delicious. I don't think you really need that much flour though, wasted too much. I didn't have any brandy, so I put about a large pinch of brown sugar. I also used shallots instead, which was delicious because the shallots absorbed the lemon juice. I didn't go by measurement for lemon juice, I just added as needed while cooking. Don't be afraid to taste everything as you make it. :)
I tasted the sauce before I added it to the fish and thought there was too much lemon, but extreme lemon taste seemed to dissipate when combined with the fish. I will definately make this again, but probably cut down on the lemon a little bit.
This was really good with the exception of the amount of lemon juice that was added to the sauce. Its suggested that you add a little and taste as you go or it can be potent. I also added heavy cream & Parmesan cheese to the sauce.
I may try this again, but there are a few things I'd consider: - steaming instead of frying - reducing the amount of lemon juice - maybe replace with some stock - timing the sauce to be done when the fish is done to improve the texture of the onions.
Overall, good recipe for an otherwise taste-challenged fish.
Very, very good, and pretty fast to make. Recipe halved well. I used a Julia Childs trick - if you don't have or don't want to open a bottle of wine, substitute the same amount of dry vermouth, such as Noilly Prat. Super cheap, and can doesn't go bad!