Cook’s notes
A simple dish that doesn’t look nor taste like it’s easy to make. But it is. Easy to make. The secret is good quality ingredients.
Although nothing can hold a candle to fresh whole fish, the convenience of fresh frozen fillets is undeniable. Just double wrap in cling film (to avoid cross contamination of taste and odor), transfer from the freezer to the fidge, leave overnight and, by the time you need to prepare lunch the next day, the fillets have thawed completely.
Fish, especially when cut into small pieces, takes a short amount of time to cook. So, as soon as the fish cubes turn opaque, move to the next steps to avoid overcooking.
A small note about cream. If you allow the cream to boil for a long time, curdling will set in and the sauce will not be smooth.
Tilapia fillets and baby portobello in lemon cream sauce
Ingredients
- 1 lemon
- 2 to 4 tilapia fillets about 1 pound total weight
- 8 to 12 baby portobello mushrooms
- 1 large yellow onion
- 4 tablespoons butter
- ¼ cup fish stock
- ¾ cup whipping cream (double cream)
- salt
- pepper
- torn parsley to garnish
Instructions
- Zest the lemon.
- Pat the tilapia fillets dry with a kitchen towel. Cut into two-inch cubes. Toss lightly with salt, pepper and lemon zest.
- Slice the mushrooms.
- Peel and roughly chop the onion.
- Heat the butter in a pan. Add the chopped onion and cook gently over medium-low heat until translucent.
- Turn up the heat to medium-high. Add the fish to the pan and cook, stirring gently, for about a minute, or just until opaque.
- Add the mushrooms. Pour in the fish stock. Bring to the boil. Simmer for a minute.
- Pour in the cream. Stir gently. Season with salt and pepper. As soon as the sauce boils, turn off the heat. The residual heat will cook the fish and mushrooms through.
- Cut the lemon into halves or quarters and squeeze directly over the fish and mushrooms. Stir gently. Taste and adjust the seasonings, as needed.
- Garnish with parsley and serve at once.
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