Grilled Fish with Creamy Lemon Sauce

Serves 2

This was one of the most popular lunch dishes in the first kitchen I ever worked in—and one of those nostalgic meals that really sticks with you. You taste it and it instantly takes you back to a specific time in your life.

For me, it’s those early days in the kitchen: fast-paced lunch services, the smell of butter and garlic hitting the pan, and plates of crispy-skinned fish going out one after another. It’s simple food done well—fresh fish, a bit of technique, and a sauce that brings everything together.

Ingredients

Fish

• 2 pieces fresh snapper (or any firm white fish)

• 2 tbsp rice flour (optional, for dusting)

• 1 tbsp olive oil

• 1 tbsp butter

• Salt and pepper, to season

Creamy Lemon Sauce

• 3 cloves garlic, minced

• 1 spring onion, finely chopped

• ¼ cup white wine

• 200ml thickened cream

• Juice and zest of ½–1 lemon (to taste)

• Salt and pepper, to season

Method

1. Prepare the fish
Pat the fish dry and season well with salt and pepper. Lightly dust with rice flour if using—this helps create a crisp finish.

2. Cook the fish
Heat olive oil and butter in a pan over medium-high heat. Add the fish and cook for 2–3 minutes, basting with the butter as it cooks.
Transfer to a preheated grill to finish cooking for 4–5 minutes, or until just cooked through.

3. Make the sauce
In a small saucepan, add a little more oil and butter if needed. Add the garlic and cook for 30 seconds until fragrant.
Deglaze with the white wine and let it reduce slightly.
Add the cream and spring onion, then simmer until the sauce thickens.

4. Finish the sauce
Stir in the lemon juice and zest. Season with salt and pepper to taste.

5. Serve
Serve the grilled fish topped with the creamy lemon sauce. Add a side salad, crispy fries, and a wedge of lemon.