Fish & lemon sauce

A deliciously quick meal for 1 or 2, with lots of room for adjustments and improvisation. This version is also gluten-free if you need that. The type of fish used here is sea bass fillets, but really any piece of fish will do, or even prawns. The main thing is speed - get the potato ready and the sauce done fast so the fish doesn’t get cold. The sauce should eliminate the need to dress the salad leaves. If you have fresh parsley on hand, add it to the sauce & garnish. 

Ingredients

• Fish (fillets or pieces)

• Potato

• Salad leaves

• Lemon

• Butter

• White wine

• Oil

• Cream

Tips: No salt was added to the sauce, as the fish and butter both release salt into the pan. If you don’t want to use alcohol, deglaze with a bit of liquid vegetable stock, or a dash of water. If you want a dairy-free option, switch the butter for a dash of olive oil, and leave the cream out altogether. The potato can be boiled, mashed, or even switched out for cauliflower or other vegetables - or even some nice bread. Or just have salad if you prefer a low carb option.