Fish with capers and crème fraîche

Name: fish with capers and crème fraîche
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 g pangasius fillet; 1 lemon cleaned up; 25 g butter; 3 little onions in rings; 250 ml creme fraiche light; 2 el capers leaked out; 2 el fresh parsley finely chopped

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).

Ingredients

Directions

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.
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.
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.