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!
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
- To make the sauce, combine all the ingredients in a small saucepan and allow to simmer for 10 minutes until reduced slightly.
- For the fish, combine the flour, salt & seasoning spice and coat the fish fillets thoroughly.
- 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.
- Serve the cooked fish with the sauce, capers, asparagus & fresh bread.
Oh man, I used tilapia filets with the flour seasoned with old bay spice and I must say it was a hit! So flavorful with the sauce. This will be one of my recipes to cook with! Thank you so much for sharing!
So glad you liked it!
My husband is making this tonight with fresh flounder from the farmers market…looking forward to trying it!
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Wonderful!! I used cod and served it over rice pilaf – it was perfect! The flavor is amazing and refreshing. Thank you!
This looks delicious! I was wonder what other types of fish you could use this recipe on though.
Any firm white fish will work.