Pan-fried fish with lemon-cream sauce & capers
INGREDIENTS
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for the lemon-cream sauce
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1 cup cream
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juice and zest of 2 lemons
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2 garlic cloves, minced
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salt & pepper to taste
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for the fish
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4 fish fillets (I used fresh hake)
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¾ cup flour
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1 teaspoon salt
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2 teaspoons seasoning spice of your choice (I used a fish spice)
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to serve
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capers
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steamed asparagus
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fresh bread
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