Lemon Fish Ideas Please

I bought fresh fillets intending to batter & deep-fry but am having second thoughts.Would it be better in a casserole / stew?

Maybe try this? It's a favorite around here and extremely yum - I came across it a few years ago now and have cooked it often.

Fish balls with lemon & Chervil sauce

For the sauce:
100ml cream
400ml Fish stock
2tbsp corn flour
1 lemon - zest & juice separated
1 egg yolk
1 bunch of chervil

For the fish balls:

800gr fish fillets
100ml cream
2 eggs
salt & white pepper

1) For the sauce, combine fish stock
with cream, cook over medium heat
until reduced by half. Set aside.

2) Wash fish fillets and dry well,
chop into rough cubes. Purree these using
your blender, adding the cream, eggs &
2 Tbsp of the lemon juice towards the end.
Season with the salt & pepper and chill.

3) Bring a large pot of salted water to boil.
Lower temp until water is just simmering.
Take your fish mix out of the fridge
and use your hands to shape about 2TBSP
of the mix at a time into balls.
Place the balls into the simmering water and cook
for about 6-10 minutes, depending on size.

4) Meanwhile - add the cornflour & lemon zest
to the reduced sauce, bring back to boil stirring
well and remove from heat - leave to cool
slightly (5minutes) Mix the egg yolk with the remaining lemon
juice and whisk into the sauce.

Serve the fish balls with the sauce -this dish is fab accompanied by just boiled new potaotes or rice.
Serve with extra wedges of lemon and green salad
or veges such as Asparagus/Brocolli/green beans.

Hope this helps :-)

That is awesome, thank you for taking the time to reply.

lemon fish is delicious battered or crumbed..my fave!!!

hey alfredtonroad - the dish really is very nice but not the traditional 'lemon fish' type taste - if you do decide to cook it, make sure the water is only just simmering as the fish needs to cook gently in the liquid, not a rapid boil.

Enjoy :-)

I use lemonfish (which is a small sand shark) for fish salad as it doesn't disintegrate. Poached cubes of lemon fish mixed with lots of red onion and capsicum in a vinaigrette of olive oil, cider vinegar, splash of soy sauce and salt and pepper. Let sit for about 4 hours for flavours to mingle. Serve with a tomato or green salad and some fresh crusty bread.

That sounds delish Uli - thanks for posting :-)