Fish Fillet in lemon cream sauce

Ingredients:

- 2-3 lemons juice

- 1 large onion sliced

- 3-4 cloves of garlic

- 1 1/2 cup cooking cream

- 1 cup of milk

- butter and olive oil

- salt and pepper for seasoning

- coriander chopped finely

Method:

1- in a pan, sprinkle some olive oil and fry the onions until golden brown. 

2- marinade the fish fillets in 1 lemon juice, salt and pepper and chopped garlic.

3- lay the fried onion in a Pyrex.

4- in the same pan used for frying the onion, half cook the fish fillets. Do not add more oil but pour the marinade to the fish on the pan.

5- place the half cooked fish fillets over the onion on the Pyrex.

6- in another deep pan, put two spoons on butter and add the salt. Then add the cream milk and the rest of the lemon juice. If needed season with more salt and pepper. Also, add half of the chopped coriander. Let the mixture heat until it boils and pour to the bed of fish in the Pyrex.

7- cover the Pyrex with aluminum foil and put in the oven for 20 mins. After the 20 mins remove the foil and let the oven on broil for another 10 minutes to give a golden brown glaze look to the fish.

Serve... Best eaten with Egyptian or American rice with lentils. 

Enjoy

Categories: 2013, cream, Fish, lemon, ramadan, tray