If you're a person who feels the rain, you're lucky. Most people just get wet.....

Friday, March 28, 2014

Lemon Caper Snapper

This is a wonderfully creamy fish dish with a bit of a fresh zing by
way of citrus, giving the meal a very summery feel. My preferred
fish is Victoria snapper, but a nice cod filet will work as well.
Please excuse the white rice - last time I made this was pre-diagnosis ;-)

Ingredients:

· 1 clove garlic, minced
· 1/4 cup lemon juice
· 2 tbsp capers
· 1 tsp dried coarse basil
· 1/8 1sp fresh ground black pepper
· 2 cups fat free sour cream
· 1 tbsp extra virgin olive oil
· 1.5 lbs Victoria Snapper filets

Preparation:

Preheat oven to 350 F. Coat baking dish with cooking spray or a tiny bit of olive oil. Place fish and bake for 20 minutes or until the fish is just opaque.

Heat the oil in a small sauce pan over medium heat. Add the garlic and cook for one minute. Reduce heat to low. Stir in the lemon juice, capers, basil and black pepper and cook for 5 minutes. Add sour cream and cook for five more minutes or until heated through.

Pour sauce over fish placed on platter and serve or plate fish and serve sauce separately, depending on your mood. A light, green vegetable like fresh green beans and a bit of white rice compliment this recipe perfectly.


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