Friday Jan 9th - White Fish with Lemon Cream
2 people
15 minutes
5 minutes
Ingredients
- 2 tbsp Cooking Cream
- 100 ml Fish Stock
- 1 clove Garlic Crushed
- 1 tbsp Lemon Zest only
- 2 tsp Lemon Juice Only
- 1 - Onion diced
- 2 tbsp Rapeseed Oil
- 2 - Red Pepper deseeded and chopped
- 1 tbsp SuperValu Fresh Basil fresh or dry
- 1 tbsp SuperValu Parsley fresh or dry
- 300 g White Fish
- 100 g Wholewheat Spaghetti
Method
- In a pot of boiling water, place the spaghetti and simmer until cooked.
- Cut the white fish into small pieces.
- In a frying pan, heat the oil over medium to high heat.
- Add the onion and crushed garlic and red pepper. Cook for 3-4 minutes.
- Add the white fish and lemon zest. Stir
- Add the cooking cream and fish stock and stir until the sauce is smooth.
- Now add the basil, parsley and lemon juice. Cook for 2 - 3 minutes until the fish is lightly cooked.
- Serve with spaghetti.
