Ingredients
- 1 tablespoon lemon zest
- 1 tsp lemon juice
- 2 shallot cloves minced
- 1/2 cup chicken broth
- 2/3 cup heavy cream
- 1 tablespoon extra virgin olive oil
- Salt
- Freshly ground black pepper
- 1/4 cup chopped fresh basil leaves
- dash of cayenne optional
Instructions
- In a small pot, heat oil over medium. Add shallots, season with salt, pepper, and cayenne (if using) and cook, stirring, until tender, 4 minutes. Add broth, cream and lemon zest. Bring to a boil and cook until slightly thickened, ~8 minutes. Add lemon juice, basil leaves and season to taste with salt and pepper. Spoon sauce over fish. Makes enough sauce for 4 servings of fish.
Notes
This recipe can use any white fish such as flounder, hake, cod, or haddock. You can grill, bake, saute, or fry your fish. As shown, fried in panko flounder.
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