This white fish lemon cream sauce is a recipe for one person.
Ingredients for white fish lemon cream sauce
- 1 white fish fillet or two small ones (such as cod, haddock, or hake)
- Sea salt and pepper
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 100ml cooking cream
- 2 tablespoons fish or chicken stock
- Zest and juice of ½ lemon
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon fresh dill, chopped (if available)
- Lemon slices for garnish
Rinse the fish fillet under cold water and pat dry with paper towels. Season both sides with salt and pepper.
Heat the olive oil in a small pan over medium-high heat. Add the fish fillet and cook for 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove the fish from the pan and set aside.
In the same pan, add the finely chopped shallot and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional minute, being careful not to burn the garlic.
Pour in the double cream and fish or chicken stock, stirring well to combine. Bring the mixture to a gentle simmer. Add the lemon zest and juice, and season with salt and pepper to taste. Let the sauce simmer for 5-7 minutes, or until it thickens slightly.
Return the cooked fish fillet to the pan, spooning the sauce over the top. Allow the fish to warm through for a couple of minutes.
Sprinkle the chopped parsley and dill (if available) over the fish. Garnish with lemon slices. Serve the fish with the lemon cream sauce over a bed of rice, steamed vegetables, or with crusty bread.
Enjoy this elegant and flavourful white fish lemon sauce that is sure to impress even if it’s just a solo dinner. Simple yet delightful, this recipe brings out the best in white fish with a creamy, tangy sauce that's hard to resist.
This recipe is featured in my Inland Fish and Seafood Hub, a collection of 30+ resourceful ways to prepare the sea's bounty from the heart of rural Spain.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures — The Flexible Chef
