Lemon fish Cadiz style
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The delicious lemon fish is at its best when made from firm, meaty fish. You can find it in the frozen food aisles of ethnic grocery stores, for example.
Ingredients for four
400g swordfish steaks (or any other firm fish);1 lemon, organic 1 tbsp butter 2 dl cream 1 dl white wine 1 handful of almond flakes 1 handful of parsley salt and white pepper
Start by toasting the almond flakes with a little butter. Set aside.
Wash and grate the lemon zest on the side. Squeeze out the juice.
Heat a non-stick frying pan and butter with a knife, when it starts to crackle, add the fish to the pan. Fry the surfaces of the fish until cooked through on both sides.
Pour the white wine and the juice of half a lemon into the pan and season the fish. Bring the wine to the boil and add the cream.
Bring to the boil and taste. If you want it more acidic, add more lemon juice.
Serve the lemon fish, pour the sauce over the pan and garnish with almond flakes, parsley and lemon zest.
At the end of the cooking process, add the lemon juice.
