INGREDIENTS
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4 (150g each) firm white fish fillets
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30g butter
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1 tbsp plain flour
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1/3 cup dry white wine
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3/4 cup fish stock
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1/2 cup thickened cream
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2 tbsp Simon's Secret Sauce (any flavor)
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1 tbsp chopped fresh dill
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Lemon wedges, to serve
DIRECTIONS
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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.
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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 Simon's Secret Sauce (any flavor) and dill. Season with salt and pepper.
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Drizzle fish with sauce and serve with lemon wedges.