White Fish With Lemon and Fresh Herbs

Submitted by Charishma_Ramchandani

"This is from the SLIMLINES column of one of the Thursday magazines{of the week June 3-9' 04}. Enjoy!"

 

• Ready In: 50mins
• Ingredients: 9
• 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

1. Heat the oil in a large non-stick skillet until it is hot.
2. While it is heating, season the fish fillets with salt and pepper and dredge them in flour.
3. Saute the fillets over high heat for about 2 minutes on each side.
4. Transfer them to a warm platter and keep warm.
5. Quickly add the chicken broth or fish stock to the pan.
6. Stir with a wooden spoon to release any caramelised bits that may be stuck to the pan.
7. Cook until the broth's been reduced by half.
8. Add lemon juice.
9. Pour the sauce over the fillets.
10. Sprinkle with parsley and chives.
11. Serve immediately{hot}.
12. 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.
13. Enjoy!

Reviews

[Em in Jakarta]

This is a brilliant recipe. So simple yet tasting so good. I used sole fish for this recipe and it was probably one the best fish dish i have ever served. The herbs sauce taste zesty and even my seven-year-old ate it without complaining of eating teh green garnish! I mixed the fresh herbs (plenty!) in the sauce the last 30secs before removing the pan from the stove. Oh! I also mixed in one flat tea spoon of sugar in the sauce and it was excellent. Kudos!

 

[blancpage]

Bf rates this 5 stars, and I agree. :) This was a nice, easy recipe. I used Tilapia fillets, and used just 2, but kept the sauce liquids the same b/c I really like sauce. The sauce is nice over white rice, too. Tasted nice with cooked baby carrots, also! I'm sorry I had to use dried chives and parsley; I used 1 tbsp of parsley and 1 tsp chives, which seemed to work fine. I used chicken broth, as I never have fish stock on hand. The fish had a nice crispy outside and were cooked perfectly in 2 mins first side, 1 min second side, and the flavor of the sauce was refreshing and complemented the mild tilapia. Btw, my bf dislikes garnishes or anything that resembles garnish, so what I did was mix the herbs into the sauce before serving (those are the dark clumps in the pics). My bf rarely gives 5 stars, so it looks like this one goes into my Tried and Loved cokbook. Thanks for sharing this lovely recipe, Charishma! Made for My-3-Chefs June 2008, for my theme "Swimmin' with the Fish".