INGREDIENTS:
- 2 Tbsp. olive oil
- 3-4 Tbsp. butter
- 1 cup fresh cream or heavy cream
- 2 cups chicken broth
- Salt and black pepper to taste
- Garlic Salt
- 1 tsp. paprika
- 1 Tbsp. Lemon juice
- 4 (about 1.5 lbs) Basa fillet or any other white fish
- 2 Tbsp. grated Parmesan cheese
- 3/4 cup all purpose flour- for the dredge
INSTRUCTIONS:
- Cut fish into 2 inch squares. Season the fish with a little garlic salt and pepper. Dredge fish in flour. Tap the excess flour off the fish. In a pan, heat the oil and butter until butter is melted.
- On medium heat pan fry the fish on each side until lightly browned. Take off the fish from the pan and set aside.
- Add chicken broth into to the frying pan and cream. Season with salt and pepper; add paprika and lemon juice and bring it to a boil
- Add fish into the sauce and let it simmer for 7-10 minutes. The sauce will thicken as it cooks.
- If the sauce is too thick, add some more chicken stock or water to reach your desired sauce consistency.
- Serve with Cilantro Lemon Rice, sprinkled with Parmesan cheese.
- Enjoy!!!
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