Garlic cream fish fillets

In a large, heavy-based frying pan, heat some olive oil and a generous amount of butter.

Wait until the butter starts to go bubbly and foamy. The key to cooking fish well is to do it at high heat, but very quickly. So get your pan nice and hot before adding the fillets.

Once the butter has started to foam, add the fillets. Flatten them immediately with a spatula so that they cook evenly.

Now the trick is to leave them alone completely. Don’t wiggle them, lift them or jiggle the pan. Instead, watch for the gradual rise of white (cooked) colouring that slowly creeps up from the underside as the fish cooks. Once it’s almost half way up the fillet, then only is it time to flip the fish.

Use a large enough spatula so that you can and avoid the fillet breaking and crumbling. Once you’ve flipped them over, season generously with salt and pepper on the cooked side. Aim for nice colour but not burnt. Leave the fish to cook the other side in the same way.

While the second side is cooking, add the crushed garlic and allow it to cook for about a minute.

Next, pour in the white wine and squeeze over the lemon juice.

Allow that to cook and reduce for about a minute. Then drizzle in the cream and a dollop of mascarpone cheese or crème fraîche.

Using a large spatula, flip the fillets a second time and season the second side that has just been cooking.

Let everything bubble and reduce for another minute, spooning the garlicky creamy sauce over the fish as it cooks.

Grab the chopped fresh parsley and sprinkle over right at the end just before serving.

Dish up immediately and don’t let the sauce overcook otherwise it will separate. Serve with lots of lemon wedges and a salad.

Notes

Crème fraîche / mascarpone cheese is not essential, but it to thicken up the sauce.
White wine is also optional.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
 
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