Fish fillets with herbed garlic cream

Ingredients 7
Servings 4


  • 800
    firm white fish fillets
  • 1
    lemon, juice
  • 30
    each chopped dill and parsley
  • 60
  • 2
    cloves garlic, coarsely chopped
  • 65
    thick cream (or more to taste)
  • salt and milled pepper


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.

Read more on: fish/seafood

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