This is probably my first fish dish on the blog. I realize I don’t cook much fish, so upon a request from a friend and follower, I decided to do this pan seared nile perch fish with creamy lemon sauce, or garlic butter sauce as it’s called in some recipes. While wine is not a must do among your ingredients, it really makes a difference if you add some and depending on how fancy you are, feel free to go all out and add parmesan cheese. I should probably mention that if you’re watching your calories, then there’s really a lot you’d have to change on this list of ingredients. But it’s your cheat day, then this is the way to cheat.
If you don’t have access to nile perch, feel free to substitute it with tilapia. or salmon for the same result.
•300-500g Nile perch fish fillets
•4 tbsp unsalted butter
•1/2 cup dry white wine (optional)
•1 cup cream
•1 – 2 garlic cloves , minced
•1 tbsp Dijon mustard (optional)
•1 1/2 tbsp lemon juice
•1 tbsp Paprika
•1/4 cup chopped dill
•Salt & pepper to taste
•1 large onion finely chopped
•Fresh parsley and lemon slices , to serve
-Slice the fish and season it with salt, pepper and paprika.
-Heat half the butter in a skillet and sear the fish for about 3 minutes on both sides until it gets a good browning.
-Remove the fish from pan carefully to avoid breaking, add the rest of the butter to the same pan and fry the onions and garlic till soft, followed with salt, pepper and the mustard.
-Add the wine and simmer until most of it has evaporated, then add the cream and the dill as you continue to stir.
-Add the fish back to the pan and simmer for another 5 minutes or so on low heat until the fish is well cooked.
-Garnish with parsley and serve with rice, mashed potatoes, pasta or any food of your choice.
And that is how I do my pan seared nile perch fish with creamy lemon sauce, or garlic butter sauce. Please try it out and share your experience with me.