White Fish with a Lemon-Cilantro Sauce
A light and delicious way to serve fish.
Serves 4
4 fish fillets, such as cod, walleye, perch
salt and pepper, to taste
oil, for shallow frying
Sauce
½ cup chopped fresh cilantro or fresh parsley
finely grated rind of 1 lemon
1 clove garlic, minced
2 tbsp olive oil
juice of ½ a lemon
pinch salt
Dry both sides of each fish fillet with paper towel. Season both sides with salt and pepper.
In a preheated medium-hot frying pan, fry the fish in a couple of tablespoons of oil until almost fully cooked. The residual heat once the fish is removed to a plate will continue to cook the fish.
Meanwhile make the sauce by combining in a small bowl, the chopped cilantro, lemon rind, minced garlic, olive oil, lemon juice and salt. Stir well.
Remove the fish to a platter and spoon the lemon-cilantro sauce on the top of each fish fillet.
Serve with a lentil pilaf and oven roasted vegetables.
