Fish with Lemon

Fish with Lemon: Main Image

Quick Facts

Servings: 6
Recipe by Julie Negrin


  • Fish:1 1/2–2 lbs (680–910g) salmon or halibut, sliced 1-inch (2.5-cm) thick (or use unsliced sole fillet)
  • 1 1/2–2 cups (360–480mL) water
  • 1/2 tsp of sea salt
  • 1/4 cup chopped parsley
  • 1 Tbs olive oil
  • 2 Tbs of chopped parsley for garnish
  • Sauce:3 Tbs of unbleached white flour
  • 1/2 cup cold water
  • Juice of 2 medium-sized lemons
  • 2 eggs


  • To make the fish:Place water, salt, parsley, oil, and fish (with skin facing up) in a deep skillet and simmer for 10–15 minutes until fish is thoroughly cooked. Carefully remove fish and place on serving platter, skin down. Leave cooking water in skillet.
  • To make the sauce:While the fish is cooking, mix flour with water. Stir until smooth. Add juice of lemons to well-beaten eggs. Add lemon and eggs to flour mixture and stir until creamy. 
  • Slowly add flour mixture to cooking water in pan and simmer on low heat, stirring continuously until it comes to a boil. Allow to cook for 1–2 minutes longer until it thickens slightly. 
  • Turn off heat and let sauce sit for a few minutes or until it thickens.
  • Pour over fish, garnish with parsley, and serve (either warm or cold).

Nutrition Facts

Calories 272
  Calories from Fat 148 (54%)
(25%)Total Fat 16g
(22%)Saturated Fat 4g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
(46%)Cholesterol 138mg
(10%)Sodium 241mg
(15%)Potassium 522mg
Total Carbohydrate 5g
(1%)Dietary Fiber 0g
Sugars 1g
Sugar Alcohols 0g
(51%)Protein 26g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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