White Fish With Lemon and Fresh Herbs
- Reviews 2
Ready In: 50 mins
Serves: 6
Ingredients
- 1 1⁄2 tablespoons olive oil
- 6 white fish fillets
- salt
- flour, as required (for dredging)
- fresh ground black pepper, as required
- 3⁄4 cup low sodium chicken broth or 3⁄4 cup fish stock
- 3 tablespoons fresh lemon juice
- 3 tablespoons chopped fresh parsley
- 1 1⁄2 teaspoons chopped fresh chives
Directions
- Heat the oil in a large non-stick skillet until it is hot.
- While it is heating, season the fish fillets with salt and pepper and dredge them in flour.
- Saute the fillets over high heat for about 2 minutes on each side.
- Transfer them to a warm platter and keep warm.
- Quickly add the chicken broth or fish stock to the pan.
- Stir with a wooden spoon to release any caramelised bits that may be stuck to the pan.
- Cook until the broth's been reduced by half.
- Add lemon juice.
- Pour the sauce over the fillets.
- Sprinkle with parsley and chives.
- Serve immediately{hot}.
- Note: You may have to saute the fillets in 2 batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.
- Enjoy!
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