How to Make Fish Fillets With Lemon Dill Sauce

Lemon and dill make for a classic flavor pairing with fish.

If you've been meaning to add more fish to your diet, you may have been wondering how to prepare it. A few vegetables, herbs and staple ingredients can come together quickly for a tasty sauce you can serve with many kinds of fish. Use an electric skillet or make this on the stove top in a large pan. Add a starch, such as rice, potatoes or couscous, and a green vegetable to round out a simple, healthful and delicious meal.

Things You'll Need

• 1/4 pound fresh mushrooms, sliced
• 1 medium onion, diced
• 2 tablespoons butter
• 1 1/2 teaspoons all-purpose flour
• 1/4 cup milk
• 2 tablespoons water
• 1 tablespoon white wine
• 1 tablespoon lemon juice
• 1/3 teaspoon dill weed
• 1/4 teaspoon salt
• dash black pepper
• 1/4 cup cream, optional
• Orange roughy or other firm fish fillets

Instructions

1. Set your electric skillet to 300 degrees Fahrenheit or heat your skillet over medium heat. Add mushrooms, onions and butter. Saute, stirring frequently, for two minutes. Add the flour and cook, stirring constantly, one minute.

2. Reduce the temperature to warm. Combine milk and water. Add the milk mixture to the skillet and cook, stirring constantly, one minute. Blend in the wine, lemon juice and seasonings, Arrange the fish fillets in the sauce, spooning the sauce over the fish. Cover and cook eight to 10 minutes. or until the fish flakes easily with a fork. Lift fish from sauce with spatula.

3. If you are not using cream, place the fish on a serving platter and spoon the sauce over the fish. Cover the platter to keep the fish warm or serve immediately. If you are using cream, blend the cream into the sauce in the skillet. Heat it uncovered for one to two minutes. Spoon the sauce over the fish and serve.

Tips & Warnings

• When a recipe calls for dry white wine, you're usually safe with a Chardonnay or a Sauvignon Blanc.

References

• Epicurious: Lemon-Dill Sauce
• Food Network: Lemon Dill Sauce