Creamy lemon and dill sauce is the perfect match for an easy weeknight fish meal.
Ingredients
- 500 – 600g fish fillets – cut in half if large
- ¼ cup flour – seasoned with garlic salt and white pepper
- 1 tablespoon olive oil
- 20g butter - divided
- 2 cloves garlic - crushed
- ½ cup cream
- 1/3 cup vegetable, seafood or chicken stock
- 1 ½ tablespoons fresh dill – finely chopped (or ¾ tablespoon dried dill)
- Zest of 1 lemon
- 1 tablespoon lemon juice
Method
- Coat the fish in the seasoned flour. Heat the oil and 15g butter in a large frying pan. Cook the fish until golden brown on both sides and cooked through.
- In a separate pan, melt 5g butter and sauté the garlic for 1 minute.
- Add in the cream and stock and simmer for 4 – 5 minutes or until the sauce thickens.
- Stir through the dill, lemon zest and juice. Taste and season with salt and pepper if required.
- Serve the fish fillets on top of the dill cream sauce.