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Lemon Butter 'Fish'

Updated: Jan 17, 2022

Making the perfect vegan fish filets using hearts of palm. And the sauce served on top if heavenly.


2 cans of whole hearts of palm

1/2 cup flour

1 tbl cornstarch

Garlic salt

1/2 cup Earth Balance Butter

3/4 cup water mixed with 1 chicken-less bouillon

1 tsp of vinegar

1/4 cup nutritional yeast

2-3 Lemons

Lemon Pepper



Heat oven to 200

Using a spatula careful press down each

Heat vegetable oil in frying pan

Whisk flour, cornstarch and a pinch of salt

Carefully cover your hearts of palm in flour

Press the flour in firmly

When oil is hot add in your 'filets'

Fry on each side for 3-5 minutes until golden brown and crispy

Remove and drain on paper towel

Repeat with remaining 'filets'

Place 'filets' onto cookie sheet

Place into oven until sauce is ready

Using same pan add 2 tbl of butter

Once melted add in your 'chicken-less' broth, juice from 2 lemons

Add in nutrtional yeast and capers

Mix well

Turn off heat and add in remaining butter

Remove filets from oven

Pour sauce over filets before serving

Use remaining lemon to cut into slices and place on plate with lemon


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