Sautéed Fish Fillets with Creamy Dill Sauce
I love fresh dill and it complements seafood perfectly, as in this recipe. Serve for a quick and easy family dinner, special occasion or elegant entertaining.
- 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 sauté 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 stainless skillet, use enough oil to cover the bottom. This sauce is equally good with salmon. The recipe can be made in any amount, adjusting the amount of sauce as needed.