Friday 26 August 2011

Pan Fried Lemon Fish

I used Plaice fish for this recipe but I think it would be great with any light flavored fish, like white fish, cod, haddock or sea bass, anything with a mild flavor. Really simple meal, throw it together and you’re done with dinner. Serves 2. Sorry I forgot to take a photo!


2 Plaice Fillets
1 lemon
1 onion
3-4 cloves garlic
3-4 leaves basil (fresh or frozen, not dried)
1 glass white wine
½ chicken stock cube
2 tbsp. flour
2 tbsp olive oil

To cook:
Dice the onion and garlic, set aside.
Lay the fillets on a plate and salt and pepper them.
Squeeze half the lemon on the fish.
In a large sauté pan, heat oil, when hot add the onions and garlic, and quickly sauté.
When soft, add the flour, and cook into oil for about 5-7 minutes.
Sprinkle on the stock cube.
Add the glass of wine and reduce down to on low.
Add the basil leaves and salt and pepper to taste.
Next add the fish fillets to the sauce, cover and cook for another 5-10 minutes.
To finish squeeze the other half of the lemon on the fish and serve.

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