Sauce can be meal's unifying element

Washington Post

A side dish should complement the entrée, and one way is to use the same sauce on both components. Here's one that goes equally well over fish (or chicken) or steamed vegetables.

From "The Simpler the Better" by Leslie Revsin (Wiley, 2004).

Lemon and Mustard Brown Butter Fish

• 4 (7-ounce) fillets mild, thin white fish
• 3-1/2 to 5-1/2 tablespoons unsalted butter
• Salt and pepper
• 1/4 cup fresh lemon juice
• 1 to 3 teaspoons Dijon-style mustard

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.

Place the fish on the foil and dot each fillet with à tablespoon butter, cut into small pieces. Season with salt and pepper.

Bake the fish until opaque throughout, about 10 minutes.

Meanwhile, in a medium skillet over medium-high heat, heat the remaining 1-1/2 tablespoons or 3-1/2 tablespoons butter (depending on how rich a sauce you prefer) and lemon juice until the butter melts. Continue to cook, swirling the pan almost constantly, until the butter turns light brown, about 2 minutes. Remove from the heat and whisk in the mustard. Season lightly with salt and pepper.

Spoon sauce over fish. Serves 4.

Per serving: 236 calories, 29 gm protein, 1 gm carbohydrates, 12 gm fat, 68 mg cholesterol, 7 gm saturated fat, 238 mg sodium, trace dietary fiber.