Fish Fillets In Lemon Sauce Food

FISH FILLETS WITH MUSHROOM-LEMON SAUCE

Steps:

• Saute mushrooms and green onions in butter in a large skillet until the vegetables are tender. Add flour, stirring well. Cook for 1 minute, stirring constantly. Gradually stir in the milk.
• Add parsley, salt, grated lemon rind, and pepper. Bring to a boil.
• Arrange the fish fillets in a single layer over the sauce in the skillet; carefully spoon the sauce over the fillets. Cover, reduce heat, and simmer 12 to 15 minutes or until the fish flakes easily when tested with a fork (depends on the thickness of your fillets).
• Serve the fish topped with the sauce.

BAKED FISH WITH LEMON CREAM SAUCE (ONE BAKING DISH!)

Steps:

• Preheat oven to 200°C / 390°F (all oven types).
• Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
• Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
• Sprinkle fish with shallots, then pour over sauce.
• Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

FISH FILLETS IN LEMON SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cod and potatoes into the bottom of a baking dish (such as Pyrex®).
• Mix water, lemon juice, oil, dill, parsley, garlic, Dijon mustard, cumin, salt, and pepper together in a bowl and add to the fish and potatoes. Cover the dish with aluminum foil.
• Bake in the preheated oven until potatoes are tender, about 35 minutes. Remove foil and continue to bake for 10 minutes more.

FISH FILLETS WITH LEMON AND CAPER SAUCE

Steps:

• Cut peel and pith away from two of the lemons.
• Slice the lemon into thin rounds, removing pips as you go. Set aside.
• Squeeze the juice from the third lemon.
• Mix the flour and cheese together on a plate. Coat the fish fillets with flour and cheese.
• Heat the butter in a frying pan until it is hot. Add fish fillets to pan and cook for about 2 minutes before turning over and cooking the other side for a further 2 minutes. Lower the heat.
• Add lemon juice, lemon slices and capers to the pan and allow the juice to come to the boil.
• Transfer the fillets to a serving plate and garnish with chopped parsley and ground black pepper.
• Serve with creamy mashed potatoes.

FISH FILLETS STEAMED IN LETTUCE LEAVES WITH LEMON-DILL SAUCE

Steps:

• Check the fish for any stray bones and cut off any dark flesh that was next to the skin. Cut the fillet into 4 equal square pieces. Season both sides of the fish with salt and pepper. Separate the outer leaves from the head of lettuce, without tearing them. Place a leaf cupped side up and center a piece of fish in the middle of the leaf (use two leaves if necessary). Sprinkle the fish with 1 tablespoon of the dill. Top with another 1 or 2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. Wrap the remaining fillets in lettuce, sprinkle each one with dill, and arrange them, without crowding, in a steamer rack or basket. Bring several inches of water to a boil in the bottom of a steamer. Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes). Turn off the heat, uncover the steamer and let the fish rest for 1 to 2 minutes. To check for doneness, carefully lift the top leave from one of the packets and peek inside the fillet. If it is still translucent in the center, cover and steam for another 1 to 2 minutes.
• While the fish is steaming, make the sauce. Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat. Add the shallots and cook, stirring, until it is softened but not browned, about 1 minute. Add the lemon zest and juice and bring the mixture to a simmer. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. The sauce should be slightly thickened and the butter emulsified. Stir in the dill and season with the salt and pepper to taste.
• Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers.

FISH FILLETS WITH LEMON TURMERIC SAUCE

Steps:

• Slice the fish fillets into pieces about two-and-a-half inches by one-and-a-half inches (four pieces per fillet).
• Steam the asparagus. While it is cooking, soften the shallots in the butter. Saute the fillets a few at a time, so that they are barely cooked. Do not break when you remove them with a slotted spoon. Keep warm in a very low oven.
• Drain the asparagus spears and keep warm.
• Add the cream, turmeric and lemon juice to the pan in which you have sauteed the fish fillets. Bring to a boil. Add any juices that have collected under the fish fillets. Simmer until thickened, stirring, season with salt and pepper and add the lemon peel. Arrange the fillets on individual plates. Pour the sauce on top, garnish with asparagus and serve.

PAN-FRIED FISH WITH CREAMY LEMON SAUCE FOR TWO

Steps:

• Coat fish with flour.
• Heat dressing in medium skillet on medium heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
• Add broth and lemon juice to skillet; cook 3 min. or until reduced by half, stirring frequently with whisk. Add Neufchatel; cook and stir 1 min. or until melted. Pour over fish; sprinkle with parsley.

FANTASTIC LEMON BUTTER FILLET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
• Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
• Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.