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Creamy Lemon & Pepper Fish Fillets

serves

4

people

Serves

prep-time

5

minutes

Preparation Time

recipe-type

15

minutes Stove Top

Cooking Time

Ingredients
  • 600 g firm white fish fillets, skin off
  • 1 tablespoon McCormick Lemon & Pepper Seasoning
  • 1 tbsp (20 mL) olive oil
  • 1 tbsp (20 g) butter
  • 1 tbsp (15g) flour
  • ¾ cup (180 mL) vegetable or fish stock
  • ½ cup (125 mL) thickened cream
  • To serve
  • steamed potatoes & greens
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.
Recipe Tip

• This is a delicately flavoured sauce that works well with fish and seafood.

• Change things up midweek and substitute firm white fish with green prawn cutlets and serve over pasta.

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