Linefish with Creamy Lemon and Caper Sauce
- 3 Tbsp (45ml) Oil
- 4 x 125g Fish Fillets
- 1 Onion
- 2 Garlic cloves
- 2 Cups (500ml) Basic Creamy White Sauce (see recipe)
- 3 Tbsp (45ml) Capers
- ⅓ Cup (80ml) Green Olives
- Fresh Thyme and/or Marjoram Leaves
- Black Pepper
- 1 Lemon
In a pan heat the oil and sear the fish for 2-3 minutes per side. Transfer to a plate and keep warm.
Return the pan to the heat and fry the onions and garlic for 4-5 minutes.
Add the cream sauce, capers, green olives and herbs and cook for 2-3 minutes. Return the fish to the pan and cook for 4-8 minutes, depending on the thickness of the fish. Squeeze the fresh lemon over the top before serving.