creamy lemon pepper fish

Creamy Lemon pepper Fish

This dish is rich and flavorsome with flaky Bassa fillets in a creamy lemon pepper sauce

Creamy lemon pepper fish over a bed of Quioa and veggies.

This recipe was actually created because of left over ingredients in the fridge one day. Now to this day it has become part of the meal rotation.

All in the Sauce

This creamy lemon pepper sauce is made with the following:

  • Lemon pepper seasoning- Badia is a fan favorite.
  • Coconut milk – Adds flavour and a silliness to the sauce
  • Plant based double cream – a healthier alternative and helps thicken the sauce.

What fish to use

Ome of my favourite fillets to use is bassa. If bassa is not available or not a top preference, any fish would pair well with the sauce.

Salmon is easy to find and super popular along with cod, or kick the flavour up a knotch more with a smoked Haddock.

What sides to pair?

We usually have this dish over rice or with pasta as the creamy sauce pairs well with most pasta varieties. Sere with Quinoa or couscous for a healthier option.

Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .

I’d Love to hear from you!

Recommendations

Here are a few other recipes to try:

These Lean Fish fillets are pan seared and cooked in a rich and creamy Lemon pepper cream sauce using coconut milk and dairy free cream making it a lower fat and heart healthy meal.

creamy lemon pepper fish

 

Yields5 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 380 g Bassa Fillet (or any preferred fish)
 2 Spring onion chopped
 3 Garlic Cloves minced
 ½ tsp Fresh Thyme
 1 tsp Fresh parsley finely chopped
 1 tsp Fresh corriander finely chopped
 ¼ cup Bell pepper Diced
 1 tsp Aromat seasoning (or chicken or fish seasoning)
 1 tsp Old Bay seasoning
 1 tsp Lemon Pepper seasoning
 ½ tsp Garlic Powder
 1 tbsp Neutral oil
 ½ cup Coconut Milk
 ¼ cup Double cream (Plant based)

1

Rinse Fish in lemon and water then pat dry. Season both sides with Aromat, Old bay, Lemon pepper and Garlic powder.

Place a large skillet on medium high heat and add the oil. Pan fry the Fillets for 1-2 minutes or until golden on each side then remove from pan and rest to the side.

Add the garlic, pepper, spring onion and herbs to the pan. Cook for 2 minutes or until peppers are tender, then pour in the coconut milk and heavy cream.

Finally, Season to taste with lemon pepper and old bay then place the fillets back into the pan for 3- 5 minutes or until sauce thickens.

Ingredients

 380 g Bassa Fillet (or any preferred fish)
 2 Spring onion chopped
 3 Garlic Cloves minced
 ½ tsp Fresh Thyme
 1 tsp Fresh parsley finely chopped
 1 tsp Fresh corriander finely chopped
 ¼ cup Bell pepper Diced
 1 tsp Aromat seasoning (or chicken or fish seasoning)
 1 tsp Old Bay seasoning
 1 tsp Lemon Pepper seasoning
 ½ tsp Garlic Powder
 1 tbsp Neutral oil
 ½ cup Coconut Milk
 ¼ cup Double cream (Plant based)

Directions

1

Rinse Fish in lemon and water then pat dry. Season both sides with Aromat, Old bay, Lemon pepper and Garlic powder.

Place a large skillet on medium high heat and add the oil. Pan fry the Fillets for 1-2 minutes or until golden on each side then remove from pan and rest to the side.

Add the garlic, pepper, spring onion and herbs to the pan. Cook for 2 minutes or until peppers are tender, then pour in the coconut milk and heavy cream.

Finally, Season to taste with lemon pepper and old bay then place the fillets back into the pan for 3- 5 minutes or until sauce thickens.

Creamy Lemon Pepper Fish

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