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Fish with capers and crème fraîche
A tasty recipe. The main course contains the following ingredients: fish, pangasius fillet, lemon (scrubbed), butter, onions (in rings), crème fraîche (light), capers (drained) and fresh parsley (finely chopped).
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Ingredients
Directions
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Cut the fish into 12 equal pieces and sprinkle with salt and pepper. Grate the yellow skin thinly from the lemon and squeeze out the fruit.
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Heat the butter in a frying pan and gently fry the onions for 5 minutes. Stir in the crème fraîche and 3 tbsp water through the onions. Bring this to a boil. Put the pieces of fish in the pan and let the fish cook very gently in about 5 minutes. Scoop the pieces occasionally.
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Stir in the lemon zest, capers and parsley through the sauce. Season the sauce with lemon juice, salt and pepper. Tasty with cooked potatoes and stewed cabbage.
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Nutrition
285Calories
Sodium2% DV55mg
Fat26% DV17g
Protein56% DV28g
Carbs2% DV5g
Fiber8% DV2g
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