White Fish With Lemon and Fresh Herbs

"This is from the SLIMLINES column of one of the Thursday magazines{of the week June 3-9' 04}. Enjoy!"
 
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photo by blancpage photo by blancpage
photo by blancpage
photo by blancpage photo by blancpage
Ready In:
50mins
Ingredients:
9
Serves:
6

ingredients

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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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Reviews

  1. 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!
     
  2. 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".
     
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RECIPE SUBMITTED BY

<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>
 
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