Pan-fried fish with creamy mustard sauce

Cooking Fish Pan-fried fish with creamy mustard sauce

Have dinner on the table in under half an hour with this pan-fried fish and creamy mustard sauce.

Lables: Low carb Low kilojoule Egg free Peanut free Sesame free Tree nut free
  1. Melt half the butter in a large non-stick frying pan over medium-high heat. Season fish with salt and pepper. Cook fish for 3 to 4 minutes each side or until just cooked through. Transfer to a plate. Cover with foil.
  2. Wipe pan clean. Melt remaining butter in pan. Add flour. Cook, stirring, 1 minute. Remove from heat. Slowly whisk in wine until smooth. Whisk in stock. Simmer for 1 minute or until thick. Add cream. Simmer for 2 minutes or until thickened. Stir in mustard and dill. Season with salt and pepper.
  3. Drizzle fish with sauce and serve with potatoes, beans and lemon wedges.

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4 firm white fish fillets
30g butter
1 tbsp plain flour
1/3 cup dry white wine
3/4 cup fish stock
1/2 cup thickened cream
1 tbsp wholegrain mustard
1 tbsp chopped fresh dill
Steamed chat potatoes, green beans and lemon wedges, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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