 | | Directions |
- Salt and pepper the fillets. Heat butter in a skillet large enough to hold fish in a single layer. When pan is hot, add fillets and cook about 5 minutes, turn and cook until done. Allow about 10 minutes total cooking time for each inch of thickness.
- Remove fillets to a warm platter or individual serving plates.( See TIP ) Add wine, zest and lemon juice to skillet, raise heat to high and bring to a boil. Add cream and dill and boil until sauce begins to thicken, 1 - 2 minutes. Add salt and pepper to taste and spoon sauce over fish. Serve immediately, with lemon wedges on the side.
- TIP: An easy way to warm plates: put them in the microwave with a small container of water. Heat for 1 -2 minutes and leave in oven until needed. Heat from the water will warm the plates. Make sure plates are microwavable, though!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Container: large skillet
Servings: 4
|  | | Ingredients | | - | | 4 fish fillets, about 6 oz. each |
| - | | 2 tablespoons butter |
| - | | 1/4 cup white wine |
| - | | 1 lemon: 1/2 zested and juiced, the other half cut into wedges |
| - | | 1/2 cup cream |
| - | | 2 tablespoons chopped fresh dill, or 2 teaspoons dried |
| - | | salt and pepper |
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