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Lemon and parsley sauce for fish
This simple lemon and parsley sauce for fish is a great recipe to serve over white fish or even with chicken. It's easy to make and despite the double cream, it feels like a light dish.
Course
Main Course, Side Dish
Cuisine
British
Prep Time
2
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
12
minutes
minutes
Servings
2
Calories
255
kcal
Author
Corina Blum
Ingredients
20
g
butter
1
spring onion
finely sliced
1
clove
garlic
crushed
15
g
parsley
chopped
150
ml
vegetable stock
100
ml
double cream
¼
lemon
juice only. Add more to taste
Pinch
black pepper
Metric
-
US Customary
Instructions
Melt the butter in a small saucepan. Add the chopped spring onion. Soften then add the garlic.
Add the parsley and vegetable stock. Let it reduce a little.
Add the cream, black pepper and lemon juice. Bring up to the boil and then reduce a little.
Serve the sauce over white fish.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
255
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
26
g
|
Saturated Fat:
16
g
|
Cholesterol:
90
mg
|
Sodium:
395
mg
|
Potassium:
79
mg
|
Sugar:
1
g
|
Vitamin A:
1835
IU
|
Vitamin C:
13
mg
|
Calcium:
43
mg
|
Iron:
0.5
mg