Lemon and parsley sauce for fish

Lemon and parsley sauce with white fish and broccoli

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

Cook Time 10

Total Time 12

Servings

Calories 255kcal

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

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