Creamy Lemon Pepper Fish

AuthorsefordCategory, , , , , , DifficultyBeginner

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
IngredientsDirections