Seafood with Lemon Cream Sauce
Tender fried fish fillets in a bright, creamy lemon sauce with tomatoes and capers. A quick, elegant weeknight dinner that feels special but comes together in about 35 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 480
- Protein
- 35g
Ingredients
- 1.5 lb white fish fillets
- ½ cup all-purpose flour
- 3 tbsp olive oil
- 1 medium onion
- 1 cup cherry tomatoes
- 2 tbsp capers
- 1 cup heavy cream
- 1 whole lemon
Instructions
- 1
Pat the 1.5 lb fish fillets dry and season both sides with salt and pepper. Dredge each fillet in the 1/2 cup flour, shaking off excess.
- 2
Heat 2 tbsp of the olive oil in a large skillet over medium-high. Add the fish in a single layer and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate.
- 3
Reduce heat to medium and add the remaining 1 tbsp olive oil and the 1 sliced onion. Cook, stirring, until soft and translucent, about 5 minutes.
- 4
Add the 1 cup cherry tomatoes and 2 tbsp capers. Cook until tomatoes start to burst, about 3 minutes.
- 5
Pour in the 1 cup heavy cream and the juice of the 1 lemon. Stir and simmer until sauce thickens slightly, about 2-3 minutes. Season with salt and pepper.
- 6
Return the fish to the skillet, spooning sauce over the top. Simmer gently for 1-2 minutes until heated through. Serve with lemon slices.
Tools you’ll need
- large skillet
- plate
- measuring cups and spoons
- knife and cutting board
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