Lemon Cream Sauce

Great for flaky white fish, e.g. cod, snapper, tilapia


  • 3/4 cup heavy cream
  • Grated zest of 1 lemon
  • 1 tbsp. lemon juice
  • 1/4 tsp. salt
  • 2 tbsp. chopped fresh parsley
  • optional - capers


  • Bring cream and lemon zest to a boil and then turn down heat.
  • Simmer until sauce starts to thicken, about 3-4 minutes
  • Add in salt, parsley, and lemon juice (and capers if using)
  • Serve sauce over fish.