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Pan Fried Creamy Lemon Myrtle 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 x 20 g McCormick Native Lemon Myrtle Rub
  • 1 tbsp (20 mL) olive oil
  • 1 tbsp (20 g) butter
  • 1 tbsp flour
  • ¾ cup (180 mL) vegetable or fish stock
  • 125 mL thickened cream stock
  • To serve
  • steamed potatoes & green
Directions
  1. Pat the fish dry with paper towel, lightly sprinkle the spice rub over both sides of the fish and set aside. Reserve any remaining spice rub 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, add the butter and any remaining spice rub to the pan, stir until butter is melted, add flour and cook for 1 minute. Take off the heat and whisk in the stock, return to stove, and continue stirring for a minute or until mixture slightly thickens. Stir in the cream and simmer for 1 -2 minutes or until sauce coats the back of a spoon.
  4. 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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