in Recipes

Fish fillet with chili cream

updated

Spread the love

Ingredients for 2 servings:

  • 2 fish fillets (e.g. redfish or pollock), approx. 180 g each
  • 2 tbsp lemon juice
  • Salt
  • Pepper, freshly ground
  • 4 spring onions
  • 2 tbsp olive oil
  • 100 g cream
  • 2 tbsp chili sauce, sweet

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the fish fillets, pat dry, drizzle with lemon juice, and season with salt and pepper. Wash and trim the spring onions, then finely slice the crisp green parts into rings. Heat the oil in a pan. Fry the fish fillets over medium heat for about 2 minutes per side. Place the fish fillets on a warmed plate, cover with a second plate, and keep warm. Fry the onion rings in the frying fat for 1 minute, stirring. Add the cream and chili sauce, and season with the remaining lemon juice and salt. Spread over the fish fillets. Serve with rice and white wine.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Ant eggnog cake

Beef fillet with green beans