Lemon Fish

Serves: 6

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A quick weeknight meal, you can use any white fish with this creamy lemon sauce.

Ingredients

Preparation

Place fish, stock or water, olive oil, thyme, onion and salt in a deep skillet. Bring to a simmer and gently poach fish until cooked through (it will flake easily when pressed with a fork), 8 to 15 minutes depending on the thickness of the fillet.

Carefully remove fish and place on a serving platter. Strain cooking liquid and return to the skillet.

Mix together flour and 1/2 cup cold water in a small bowl. In a separate bowl, whisk together lemon juice and eggs. Add egg mixture to flour mixture and stir until creamy.

Slowly add flour mixture to cooking liquid in the skillet. Simmer over low heat, stirring continuously, until thick, 2 to 4 minutes. Turn off heat and stir in lemon zest and parsley; season with additional salt, if needed. Pour sauce over fish and serve immediately.

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More about: lemons, white fish

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