Creamy Lemon & Pepper Fish Fillets

Directions

1. Pat the fish dry with paper towel, use 2-3 teaspsoons of seasoning to sprinkle over both sides of each fish fillet and set aside. Reserve remaining seasoning for the sauce.
2. Heat oil in a large frying pan over MEDIUM heat. Add fish fillets and cook without turning until golden, be careful not to burn. Turn and repeat with the other side. Transfer fish to a serving dish, cover and keep warm.
3. Reduce heat to MEDIUM-LOW and add the butter and remaining seasoning to the pan. Stir until butter is melted then add flour and cook for 1 minute. Remove from heat and whisk in the stock. Return to stove and continue to cook whilst stirring for a further minute or until mixture slightly thickens.
4. Stir in the cream and simmer for 1 -2 minutes or until sauce coats the back of a spoon. To serve, pour sauce over fish and serve immediately with steamed potatoes and greens.