Add flavor to Lent with this lemon fish recipe, as it is an easy and quick option to prepare. To top it off, it is accompanied by a creamy lemon sauce with a touch of green onion that makes it irresistible.
1 tablespoon garlic, finely chopped, for the sauce
2 cups whipping cream, for the sauce
1 cup cream cheese, for the sauce
2 limes, only the zest, for the sauce
salt, for the sauce
pepper, for the sauce
1 tablespoon chives, for the sauce
2 tablespoons Iberia® without salt
4 white fish, grouper or tilapia
salt
pepper
lime, sliced, for garnish
new potatoes, with rosemary, for accompaniment
Preparation
30 mins
20 mins
Low
Heat the Iberia® unsalted in a pot over low heat, sauté the onion and garlic, pour in the heavy cream, add the cream cheese, stirring constantly. Cook for 10 minutes or until a creamy consistency is achieved, add the lemon zest, and season with salt and pepper. Continue cooking for 5 more minutes over low heat. Finally, add the green onion and remove from heat.
Heat the Iberia® unsalted in a pan, cook the fish, season with salt and pepper, and cook over medium heat for 3 minutes on each side or until golden brown. Remove from heat and set aside.
Serve the lemon fish on a flat plate, garnish with lemon slices, and accompany with baby potatoes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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