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Fish with capers and crème fraîche
 
 
4 ServingsPTM15 min

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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Directions

  1. 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.
  2. 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.
  3. 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.


Nutrition

285Calories
Sodium2% DV55mg
Fat26% DV17g
Protein56% DV28g
Carbs2% DV5g
Fiber8% DV2g

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