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.