Quick & Easy Dinner Ideas Series: Fish with Lemon Cream Sauce Recipe

This makes a lovely meal for two (or you could increase the quantities and make it into a dinner party dish).

Fish With Lemon Cream Sauce Recipe Ingredients

  • 2 x 150-200 g skinless & boneless firm white fish fillets (blue eye or snapper is good for this)
  • Plain flour
  • Salt and pepper
  • Olive oil
  • 1/2 lemon
  • 1 glass white wine
  • 1 cup cream
  • Butter
  • Handful fresh herbs finely chopped (you could use parsley, dill, chervil, whatever you like)

Fish With Lemon Cream Sauce Recipe Method

Heat a large frying pan with a good glug (approx 2 tablespoons) of olive oil over medium/high heat. In a zip lock bag place 2 heaped tablespoons of plain flour, a pinch of salt and a good grind of pepper. Pat your fish fillets dry with some paper towel and then place in the bag with the flour to coat. Remove from the bag and dust off the excess flour.

Gently lower the fillets into the hot pan. Fry for approximately 2 minutes (depending on how thick they are) then turn over and cook for a further 2 minutes (at this point they should be almost cooked). Remove from the pan and rest on a plate.

Return the pan to the heat, turn the heat up and once hot pour in the glass of wine (it should bubble quite rapidly). Boil for 30 seconds then pour in the cream. Bring back up to the boil, then squeeze in the lemon juice. Turn the heat to low, add a blob of butter and the herbs and stir to combine. Return the fish to the pan to warm through.

Serve with boiled/steamed rice and salad or mashed potato and vegies.