Lemon Fish with Cream Sauce


Here’s another quick and yummy recipe I tried. I used some substitutes so it won’t be as fatty or rich as the original recipe…For my standards, I think it’s guilt-free 😉 And it’s really easy to cook! 🙂

Main Ingredients

2 pounds perch or sole fillets

1 tsp salt

3 tbsp. chopped green onions

3/4 cup water

1/4 cup lemon juice

Wash fillets and dry with paper towels. Rub both sides with lemon slices. Cut fillets into 2 inch wide strips. Sprinkle with salt and pepper. Roll up like jelly rolls and arrange close together. Mix water and lemon juice and pour over fish. Sprinkle top with chopped green onions. Simmer covered in nonstick pan (I buttered the pan a little) until fish is cooked, about 15 mins. (You may also cover it in foil and bake at 400F for 15-20mins.)

Sauce Ingredients

1/2 cup evaporated milk (or light milk), mixed with 3 tbsp. flour or cornstarch

3 tbsp. butter (I used 75% fat free butter)

3 tbsp. grated cheddar cheese (I used less)

sauce from the cooked fillets


Melt butter in the pan. Stir in the water/lemon sauce from the cooked fish. Add the milk-cornstarch mixture. Add the cheese and cook until thick. Adjust seasoning.

Pour the cheese sauce on top of the fillets. Garnish with chopped parsley or green onions. 

Tada! It’s chow-time! 🙂


Bon appetit! 🙂


2 Responses to “Lemon Fish with Cream Sauce”

  1. tanivillamora Says:

    looks really yummy! easy to make too. 🙂

  2. HI THERE! where are you now?i have a tag for you. come see it in my post 10 REASONS TO SMILE.

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