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FISH FILLET WITH SAUCE AND MUSTARD

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

Juice of 1 lemon

Salt and pepper to taste

2 tablespoons olive oil

4 white fish fillets (hake, tilapia or cod)

2 tablespoons of butter

2 cloves of garlic finely chopped

1 teaspoon lemon zest

2 tablespoons Dijon mustard

100 ml fish or vegetable broth

2 tablespoons cooking cream (optional)

Chopped fresh parsley to decorate

 

โœ“ PREPARATION MODE.

โ€“ Dry the fish fillets well with kitchen paper. Season them on both sides with salt and pepper.

โ€“ Heat the olive oil and a tablespoon of butter in a large skillet over medium-high heat.

โ€“ Cook the fillets for 3 to 4 minutes on each side, until golden brown and cooked through. Remove them from the pan and set them aside.

โ€“ In the same pan, add the remaining butter and minced garlic. Sautรฉ for 1 minute without letting it burn.

โ€“ Add the lemon juice, lemon zest, mustard and broth. Stir well and let it reduce for 2 to 3 minutes.

โ€“ If you want a creamier sauce, add the cooking cream and mix until integrated.

โ€“ Place the fillets back in the pan, cover them with the sauce and let them heat up for 2 minutes.

โ€“ Serve the fillets hot, decorated with fresh chopped parsley.

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