Lemon Fish

Lemon Fish

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  • 2 pounds halibut or sole fillets
  • 2 cups fish stock or water
  • 2 tablespoons olive oil
  • 3 sprigs thyme
  • 1/4 onion, thinly sliced
  • Salt, to taste
  • 3 tablespoons all-purpose flour
  • 1/2 cup cold water
  • 6 tablespoons lemon juice
  • 2 eggs, lightly beaten
  • 1 teaspoon lemon zest (optional)
  • 3 tablespoons chopped fresh parsley


Place fish, stock or water, olive oil, thyme, onions and salt in a deep skillet. Bring to a simmer and gently poach fish until cooked through (it will flake easily when pressed with a fork), 8 to 15 minutes depending on the thickness of the fillet.

Carefully remove fish and place on a serving platter. Strain cooking liquid and return to the skillet.

Mix together flour and 1/2 cup cold water in a small bowl. In a separate bowl, whisk together lemon juice and eggs. Add egg mixture to flour mixture and stir until creamy.

Slowly add flour mixture to cooking liquid in the skillet. Simmer over low heat, stirring continuously, until thick, 2 to 4 minutes. Turn off heat and stir in lemon zest and parsley; season with additional salt, if needed. Pour sauce over fish and serve immediately.

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