Fillets of fish with lemon and pepper sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | Coley fillets; (13oz) |
| 25 | grams | Butter; (1oz) |
| 15 | grams | Butter; (1/2oz) |
| 1 | small | Onion; finely chopped |
| 2 | smalls | Yellow peppers; deseeded and finely |
| ; chopped | ||
| 1 | Clove garlic; finely chopped | |
| 2 | teaspoons | Fresh thyme; finely chopped |
| 150 | millilitres | Dry white wine; (1/4 pint) |
| 150 | millilitres | Water; (1/4 pint) |
| 1 | Vegetable stock cube; crumbled | |
| 1 | teaspoon | Caster sugar |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Lemon zest |
| Freshly ground black pepper | ||
Directions
FOR THE FISH
FOR THE SAUCE
To cook the fish, heat the butter in a frying pan add the fish and cook gently for approximately 7-8 minutes on each side if frozen and 4-5 minutes if defrosted.
For the sauce, melt the butter in a saucepan and add the onion and pepper, cook gently for 5 minutes then add the garlic.
Add the fresh thyme, white wine, water, stock cube, sugar, lemon juice and zest, bring to the boil, reduce the heat and simmer for 15 minutes until the peppers are soft.
Place the mixture in a blender or liquidiser and process until smooth, pass through a sieve and season to taste with black pepper. Reheat before serving with the fish.
Converted by MC_Buster.
NOTES : The combination of lemon and pepper blends well with the distinct flavour of the fish.
Converted by MM_Buster v2.0l.