Recipe
Fish with Lemon
Recipe by Julie Negrin
Ingredients
- 1 1/2–2 lbs (680–910g) salmon or halibut, sliced 1-inch (2.5-cm) thick (or use unsliced sole fillet)
- 1 1/2–2 cups (360–480mL) water
- 1/2 tsp of sea salt
- 1/4 cup chopped parsley
- 1 Tbs olive oil
- 2 Tbs of chopped parsley for garnish
- 3 Tbs of unbleached white flour
- 1/2 cup cold water
- Juice of 2 medium-sized lemons
- 2 eggs
Fish:
Sauce:
Directions
- Place water, salt, parsley, oil, and fish (with skin facing up) in a deep skillet and simmer for 10–15 minutes until fish is thoroughly cooked. Carefully remove fish and place on serving platter, skin down. Leave cooking water in skillet.
- While the fish is cooking, mix flour with water. Stir until smooth. Add juice of lemons to well-beaten eggs. Add lemon and eggs to flour mixture and stir until creamy.
- Slowly add flour mixture to cooking water in pan and simmer on low heat, stirring continuously until it comes to a boil. Allow to cook for 1–2 minutes longer until it thickens slightly.
- Turn off heat and let sauce sit for a few minutes or until it thickens.
- Pour over fish, garnish with parsley, and serve (either warm or cold).
Nutrition
% Daily Value
Calories272
Calories from Fat148
% Daily Value
Total Fat16g25%
Saturated Fat4g22%
Polyunsaturated Fat4g
Monounsaturated Fat7g
Cholesterol138mg46%
Sodium241mg10%
Potassium522mg15%
Total Carbohydrate5g
Dietary Fiber0g1%
Sugars1g
Sugar Alcohols0g
Protein26g51%