INGREDIENTS
4 lemons, juiced
1/2 cup dry white wine
1 cup heavy cream
1/4 cup olive oil
4 8-ounce rock fish fillets
salt
pepper
garlic powder
rosemary
1 cup softened butter
DIRECTIONS
1. Prepare the lemon sauce by combining the lemon juice, wine and cream in a saucepan and simmer on medium heat until reduced by half.
2. When the sauce has thickened, slowly whisk in the butter
3. Season fish with garlic powder, rosemary, salt and pepper.
4. Heat olive oil in a large skillet over medium-high heat. Saute fish until golden brown.
5. Serve with sauce drizzled over the fish.
4 lemons, juiced
1/2 cup dry white wine
1 cup heavy cream
1/4 cup olive oil
4 8-ounce rock fish fillets
salt
pepper
garlic powder
rosemary
1 cup softened butter
DIRECTIONS
1. Prepare the lemon sauce by combining the lemon juice, wine and cream in a saucepan and simmer on medium heat until reduced by half.
2. When the sauce has thickened, slowly whisk in the butter
3. Season fish with garlic powder, rosemary, salt and pepper.
4. Heat olive oil in a large skillet over medium-high heat. Saute fish until golden brown.
5. Serve with sauce drizzled over the fish.
