Lemon Butter Sauce Fish
Rec cred: ruhana ebrahim
Pic cred: @mama_taught_me_well
1 box hake medallions
1 teaspoon Aromat (South African seasoning)
1 teaspoon lemon pepper
1 tablespoon oil
2 tablespoon butter
1 tablespoon crushed garlic
1⁄2 teaspoon ground green chilli
1⁄2 teaspoon dried mixed herbs
1⁄2 teaspoon dhana Jeeru (Cumin) powder
2 tablespoon lemon juice
1⁄2 cup fresh cream
Heat oil and butter in pan.
Pat dry fish and season with Aromat (South African seasoning) and lemon pepper.
Fry on either side till fish is almost done. Remove from pan.
Add cream, garlic, chillies, herbs, lemon and dhana Jeeru (Cumin). Bring to a boil.
Then add fish back and baste fish with sauce. Reduce sauce till thickened or leave as pouring sauce.
Serve with creamed spinach, butternut, savory rice or chips and garlic loaf