February 26, 2017
Saucy Lemon Fish Fillets
Jazz up white fish with a quick zingy cream sauce.
Ingredients
4 tbsp plain flour
4 fresh or frozen fish fillets, thawed if frozen
1 tbsp olive oil
5g unsalted butter
Juice of 1/2 lemon
2 tbsp capers
150ml double cream
Large handful fresh dill or parsley, finely chopped (optional)
Method
Season the flour with freshly ground black pepper then dip the fish into it.
Heat the butter and oil in a large frying pan until bubbling.
Add the fish and cook until golden and cooked through.
Put the fish onto a plate and keep warm.
Add all the sauce ingredients to a small pan and stir over a low heat.
Spoon over the fish and add the chopped herbs.
