Fish with Cream Sauce

Ingredients:

• 4 white fish fillets (cod, tilapia, or haddock)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Step 1: Cook the Fish

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the fish fillets with salt and pepper, then cook for 3-4 minutes per side (depending on thickness) until golden brown and cooked through. Remove and set aside.

Step 2: Make the Cream Sauce

1. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Stir in the heavy cream, Parmesan cheese, and Dijon mustard. Let the sauce simmer for 2-3 minutes until it thickens slightly.
3. Stir in the lemon juice, and season the sauce with salt and pepper to taste.

Step 3: Serve

1. Return the fish fillets to the skillet, spooning the creamy sauce over the top. Let them warm through for a minute.
2. Garnish with fresh parsley and serve the fish with your choice of sides like steamed vegetables, rice, or mashed potatoes.

Pro Tips:

• Fish Variations: You can use salmon, sea bass, or any firm white fish for this recipe.
• Extra Flavor: Add a pinch of red pepper flakes for a little heat, or a splash of white wine to the sauce for depth.
• Serve with Sides: Pair this dish with roasted veggies, sautéed spinach, or a light salad.