Fish fillets with herbed garlic cream

Name: Fish fillets with herbed garlic cream
Yield: 4 servings
Cuisine: Boil
Ingredients: 800.00 g fish firm white fillets; 1.00 lemon juice; 30.00 ml fresh dill and parsley, chopped; 60.00 ml butter; 2.00 garlic cloves, chopped; 65.00 ml cream thick; salt and freshly ground black pepper

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (7)

800.00 g	fish — firm white fillets
1.00	lemon juice
30.00 ml	fresh dill — and parsley, chopped
60.00 ml	butter
2.00	garlic — cloves, chopped
65.00 ml	cream — thick
	salt and freshly ground black pepper

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Method:

Slice fish into strips about 8 cm wide. Drizzle lemon juice over, then roll fish in herbs. Set aside.
In a large pan, heat butter and garlic (if you can’t cook all the fish at once, use half quantities of butter and garlic and cook fish in batches). When butter is bubbling, add fish pieces. Cook for 4 to 5 minutes, or until fish becomes opaque, turning once. Don’t worry if the butter begins to brown slightly.
Stir in cream and season to taste. Allow cream to just bubble and serve fish immediately with boiled potatoes and steamed green beans or broccoli.