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
✓ PREPARATION MODE.
– Dry the fish fillets well with kitchen paper. Season them on both sides with salt and pepper.
– Heat the olive oil and a tablespoon of butter in a large skillet over medium-high heat.
– 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.
– In the same pan, add the remaining butter and minced garlic. Sauté for 1 minute without letting it burn.
– Add the lemon juice, lemon zest, mustard and broth. Stir well and let it reduce for 2 to 3 minutes.
– If you want a creamier sauce, add the cooking cream and mix until integrated.
– Place the fillets back in the pan, cover them with the sauce and let them heat up for 2 minutes.
– Serve the fillets hot, decorated with fresh chopped parsley.
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