Preparation time: 20 minutes
Serves: 6-8
Ingredients
- 3-4 pieces of dory fish fillets
- ½ onion (diced)
- 1 streaky bacon (diced)
- 1 tablespoon of lemon juice
- 50ml of white wine
- 5-6 pcs of button mushrooms (sliced)
- ½ teaspoon of fresh parsley (¼ teaspoon, if it is dried parsley)
- 250ml of fish stock (or chicken stock)
- 50ml of oil
- 1 tablespoon of butter
- Salt and pepper
- Corn flour in water
Method
- Rub a little bit of salt, pepper and flour onto the fish fillets.
- Heat up pan. Fry fillet in the pan until light brown and cooked. Set aside.
- Melt butter in the pan. Add onions and bacon. Stir briefly and add mushrooms, lemon juice, white wine and stock.
- Add salt and pepper to taste. Once the sauce is at boil, add in the corn flour mixed with water to thicken the sauce.
- Lay the fish on a plate and pour sauce over. Sprinkle chopped parsley.