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Fish fillets with onion, chili, cream sauce

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Ingredients for 4 servings:

  • 4 fish fillets, e.g. cod, pangasius, pollock, plaice, approx. 180 g each
  • 4 tbsp lemon juice
  • salt and pepper
  • 6 spring onions
  • 4 tbsp oil
  • 200 g cream
  • 4 tbsp chili sauce, sweet

Instructions

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

quick but tasty, makes a statement, even for guests

Pat the fish fillets dry and drizzle with 3 tablespoons of lemon juice, season with salt and pepper. Wash and trim the spring onions and slice them into fine rings. Heat the oil in a pan. Fry the fish fillets over medium heat for about 2 minutes per side. Keep the fish fillets 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.

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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.

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