Diet & Fitness

Recipe

Fish with Lemon

Recipe by Julie Negrin

Number of Servings: 6

1 1/2–2 lbs (680–910g) salmon or halibut, sliced 1-inch (2.5-cm) thick (or use unsliced sole fillet)
1 1/2–2 cups (360–480mL) water
1/2 tsp of sea salt
1/4 cup chopped parsley
1 Tbs olive oil
2 Tbs of chopped parsley for garnish
3 Tbs of unbleached white flour

Place water, salt, parsley, oil, and fish (with skin facing up) in a deep skillet and simmer for 10–15 minutes until fish is thoroughly cooked. Carefully remove fish and place on serving platter, skin down. Leave cooking water in skillet.
While the fish is cooking, mix flour with water. Stir until smooth. Add juice of lemons to well-beaten eggs. Add lemon and eggs to flour mixture and stir until creamy.
Slowly add flour mixture to cooking water in pan and simmer on low heat, stirring continuously until it comes to a boil. Allow to cook for 1–2 minutes longer until it thickens slightly.
Turn off heat and let sauce sit for a few minutes or until it thickens.
Pour over fish, garnish with parsley, and serve (either warm or cold).

% Daily Value

Calories from Fat 148

% Daily Value

Saturated Fat 4g 22%

Polyunsaturated Fat 4g

Monounsaturated Fat 7g

Dietary Fiber 0g 1%

Sugars 1g

Sugar Alcohols 0g