Pan-Seared Fish Fillets with Creamy Dill Sauce

Serves 4

I love fresh dill and it complements seafood perfectly, as does the dill sauce in this recipe. Serve for a quick and easy family dinner, special occasion or elegant entertaining.

Ingredients

• 1 tablespoon olive oil (see notes below)
• 4 firm, white-fleshed fish fillets, about 6 ounces each
• Salt and pepper to taste
• 2 tablespoons dry white wine
• Juice of 1/2 lemon
• 2/3 cup heavy cream
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh parsley
• Paprika for garnish

Heat the olive oil in large, preferably nonstick skillet over medium-high heat. Lightly salt and pepper the fish fillets and cook on both sides until lightly browned and fish flakes easily with a fork, about 5 minutes per side depending on thickness. Remove fish to a platter and keep warm.

To the same skillet, add the wine; bring to a boil and stir to loosen any bits in bottom of pan. Add lemon juice and cream. Simmer until well-combined and cream has reduced slightly. Stir in the dill and parsley. Taste for seasoning. Serve immediately, topping each fish fillet with a little of the sauce and a sprinkle of the paprika.

Notes: If you use a skillet that does not have a nonstick surface, use enough oil to cover the bottom. This recipe can be made in any amount, adjusting the amount of sauce as needed.

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Pennsylvania Dutch Saying

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