Ingredients:
1 1/2 tablespoons olive oil
6 white fish fillets
salt
flour, as required ( for dredging)
fresh ground black pepper, as required
3/4 cup low sodium chicken broth or 3/4 cup fish stock
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh chives
Directions:
Heat the oil in a large non-stick skillet until it is hot.
While it is heating, season the fish fillets with salt and pepper and dredge them in flour.
Saute the fillets over high heat for about 2 minutes on each side.
Transfer them to a warm platter and keep warm.
Quickly add the chicken broth or fish stock to the pan.
Stir with a wooden spoon to release any caramelised bits that may be stuck to the pan.
Cook until the broth’s been reduced by half.
Add lemon juice.
Pour the sauce over the fillets.
Sprinkle with parsley and chives.
Serve immediately{hot}.
Note: You may have to saute the fillets in 2 batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.
Enjoy!
Servings: 6
Time preparation: 20 min.
Time total: 50 min.