Ingredients Jump to Instructions ↓

  1. 4 fish fillets, about 6 oz. each - 2 tablespoons butter -

  2. 1/4 cup white wine -

  3. 1 lemon:

  4. 1/2 zested and juiced, the other half cut into wedges -

  5. 1/2 cup cream -

  6. 2 tablespoons chopped fresh dill, or 2 teaspoons dried salt and pepper

Instructions Jump to Ingredients ↑

  1. Salt and pepper the fillets. Heat butter in a skillet large enough to hold fish in a single layer. When pan is hot, add fillets and cook about 5 minutes, turn and cook until done. Allow about 10 minutes total cooking time for each inch of thickness. Remove fillets to a warm platter or individual serving plates.( See TIP ) Add wine, zest and lemon juice to skillet, raise heat to high and bring to a boil. Add cream and dill and boil until sauce begins to thicken, 1 - 2 minutes. Add salt and pepper to taste and spoon sauce over fish. Serve immediately, with lemon wedges on the side. TIP: An easy way to warm plates: put them in the microwave with a small container of water. Heat for 1 -2 minutes and leave in oven until needed. Heat from the water will warm the plates. Make sure plates are microwavable, though!


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