Parsley Lemon Sauce for Fish

Ingredients

• 1/4 cup White Wine (dry white wine, such as Sauvignon Blanc)
• 3/4 cup Heavy Cream (heavy whipping cream, chilled)
• 1 whole Lemon (zest half of the lemon and juice 1 tsp (≈12 ml))
• 2 tablespoons Fresh Parsley (packed, finely chopped)
• 1 pinch Salt (to taste)
• 1 dash Black Pepper (freshly ground, to taste)
• 4 pieces White Fish Fillets (about 6 oz each; cod, tilapia, or haddock work well)
• 2 tablespoons Cooking Oil (vegetable or canola oil for frying)

Instructions

1. Fry the Fish

   Heat the skillet over medium heat, add the cooking oil, and fry the fish fillets 3–4 minutes per side until golden and cooked through. Transfer to a plate lined with paper towels to drain.

   Time: PT6M

   Temperature: medium

2. Degrease the Pan

   Discard excess oil, leaving about 1 tablespoon in the skillet to retain flavor for the sauce.

   Time: PT1M

3. Deglaze with White Wine

   Return the skillet to medium heat, pour in the white wine, and scrape the browned bits (fond) from the bottom and sides. Reduce until only about 1 tablespoon of liquid remains.

   Time: PT3M

   Temperature: medium

4. Add Cream and Lemon

   Stir in the heavy cream, half of the lemon zest, and the teaspoon of lemon juice. Bring the mixture to a gentle boil while stirring continuously.

   Time: PT2M

   Temperature: medium

5. Reduce the Sauce

   Simmer the sauce for 3–5 minutes, or until it coats the back of a spoon and thickens noticeably.

   Time: PT5M

   Temperature: medium

6. Season

   Taste the sauce and add a pinch of salt and a dash of black pepper as needed.

   Time: PT1M

7. Finish with Parsley

   Remove the skillet from the heat and stir in the chopped parsley until evenly distributed.

   Time: PT1M

8. Serve

   Plate the fried fish and spoon the warm parsley‑lemon white sauce over the top, or serve the sauce on the side for dipping.

   Time: PT1M

Nutrition Facts

Calories

330

Protein

20 g

Carbohydrates

5 g

Fat

25 g

Fiber

0.5 g