Pan-fried fish with lemon-cream sauce & capers

I really love simple dinners where the ingredients are fresh as can be and it takes you a maximum of 20 minutes to knock everything together. Last night I made a simple pan-fried fish (hake) for dinner and instead of the usual garlic butter or simple lemon to serve it with, I decided to make a light lemon-cream sauce flavoured with pepper and garlic.

The sauce complimented the fish beautifully and added just enough flavour without overpowering the delicate hake. I added a few capers to add a sharp, delicious zing and served the fish with steamed asparagus and fresh bread. This meal ticks all the boxes for a weeknight meal for me. Quick, delicious and satisfying!

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Pan-fried fish with lemon-cream sauce & capers

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Course: Dinner, Fish

Servings: 4

Author: Alida Ryder

Ingredients

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
• 3/4 cup flour
• 1 teaspoon salt
• 2 teaspoons seasoning spice of your choice I used a fish spice

to serve

• capers
• steamed asparagus
• fresh bread

Instructions

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.