Fish Fillets with Lemon Cream Sauce

Fish Fillets with Lemon Cream Sauce


  • 2 fillets of firm white fish
  • 2 cloves garlic
  • 2 tsps butter
  • 1/2 cup water
  • 1 Tbs lemon juice
  • thinly peeled rind of 1/2 lemon
  • 1/4 tsp dried thyme leaves
  • 1 tsp flour
  • 2 Tbs sour cream
  • 1 spring onion, finely sliced


Select two fillets, 100 to 150g. Cut each fillet into lengthwise strips, removing the thin strip of fish containing the bones (if any). Chop the garlic very finely, and cook in 1 tsp of the butter for about 1 minute, without letting it brown at all. Add the water, lemon juice, rind and thyme, then add the fillets, cover and cook gently for about 2 minutes per side, or until the centre is opaque. Remove each fillet as it is cooked and keep warm in a warm oven. Strain the cooking liquid into a small container, pressing to get all the flavour. Melt the remaining butter in the same pan, stir in the flour over a low heat, then add the strained liquid, cream and very finely chopped spring onion. Cook, stirring constantly until smooth and or a coating consistency. Taste and adjust seasonings, adding a little salt, pepper and maybe a little sugar if necessary. Thin the sauce with a little water if it becomes too thick. You should finish up with just enough sauce to pour over the four fillets to coat them.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Seafood"

Close Window