Friday, June 11, 2010

John's Wetls - Pan fried fish with a lemon cream sauce

On Norfolk we are so fortunate to have access to some of the best fishing in the world. We get it so fresh and of course good fish is so easy and quick to cook.

My sons went fishing recently with their Uncle Steve and brought home some beautiful nanwi and ofi (trevally). Usually we get our fish filleted and skinless. But this was whole so I filleted the fish leaving the skin on as I love the crispy skin of pan-seared fish.

Out came the heavy iron pan and five minutes later we sat down to a delicious quick dinner of fresh fish caught that day. Hope you enjoy this one - pan fried fish with a lemon cream sauce.

Four boneless pieces of fish with skin on such as trumpeter or snapper; juice of one lemon; one cup of cream; one tablespoon of brown sugar.

Heat a splash of oil and a wedge of butter in a hot pan until butter starts to bubble and spit.

Salt both sides of fish and place skin side down in the pan for two to three minutes until skin is crispy. Turn fish over and cook for another minute then remove.

Turn heat to low and add lemon juice, sugar, pinch of salt and cream. Stir until combined and starting to thicken, then remove from heat.

Plate up fish with a nice crispy salad and pour over sauce and serve.


See yorlyi morla. John

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