Fish with Lemon
Serves: 6
Calorie: 277, Proteins: 34 g, Total Fat: 13 g, Fiber: 0.30 g, Sugar 1 g.
Preparation
To make the fish:
Place water, salt, parsley, oil, and fish (with skin facing up) in a
deep skillet and simmer for 10–15 minutes until fish is thoroughly cooked. Carefully
remove fish and place on serving platter, skin down. Leave cooking water in skillet.
To make the sauce:
While the fish is cooking, mix flour with water. Stir until smooth. Add
juice of lemons to well-beaten eggs. Add lemon and eggs to flour mixture and stir until
creamy.
Slowly add flour mixture to cooking water in pan and simmer on low
heat, stirring continuously until it comes to a boil. Allow to cook for 1–2 minutes
longer until it thickens slightly.
Turn off heat and let sauce sit for a few minutes or until it
thickens.
Pour over fish, garnish with parsley, and serve (either warm or
cold).