Title: Fish Fillets with Green Onion Sauce
Yield: 4 servings
Category: Fish
Cuisine: Medieval
Source: Auntie Sable's Kitchen
Ingredients
- 4 large or 8 small, boneless white fish fillets, such as Tillapia, Whiting, Snapper, Roughy, etc.
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and Pepper as desired
- Green Onion Sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 3 tbsp finely chopped green onions, including tops
- 3 tbsp finely chopped parsley
- Juice and grated rind of ½ lemon
- 2 tbsp Brandy
- 1 tbsp Dijon mustard
- 1/4 cup chicken or fish stock
- 1/4 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Lightly season fish with salt and pepper. Melt butter in olive oil. Lightly brown fillets, cooking until just done.
Make the sauce by melting butter in olive oil and adding green onions. Cook until onions soften. Add parsley, stock, mustard, and lemon. Whisk until incorporated and simmer 1 minute. Whisk in cream, salt and pepper and cook on low just until cream is coming to a simmer. Remove from heat. Pour a portion over each fillet. Garnish with extra parsley and green onion.