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Sunday, November 4, 2012

Pan-fried fish with lemon-cream sauce & capers
Recipe type: Fish, Dinner,
Prep time:  
Cook time:  
Total time:  
Serves: 4
for the lemon-cream sauce
  • 1 cup cream
  • juice and zest of 2 lemons
  • 2 garlic cloves, minced
  • salt & pepper to taste
for the fish
  • 4 fish fillets (I used fresh hake)
  • ¾ cup flour
  • 1 teaspoon salt
  • 2 teaspoons seasoning spice of your choice (I used a fish spice)
to serve
  • capers
  • steamed asparagus
  • fresh bread
  1. To make the sauce, combine all the ingredients in a small saucepan and allow to simmer for 10 minutes until reduced slightly.
  2. For the fish, combine the flour, salt & seasoning spice and coat the fish fillets thoroughly.
  3. Fry the fish in a hot pan (in a little vegetable oil, skin-side down first) until golden brown then carefully flip over and fry for another 4-5 minutes until the fish is cooked through and golden brown.
  4. Serve the cooked fish with the sauce, capers, asparagus & fresh bread.
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