This is very, very good! The key to this is reducing the lemon juice enough - more than one would think. The first time I cooked this, I did not reduce enough and it was quite lemony, but I added a little organic sugar to cut the tang and it was amazing. I also tried this with true cod and found it delicious, as well. I agree with others who say any semi-firm white fish will work. Lastly, I tried it with olive oil instead of butter and coconut milk instead of cream. This was also good and will cook again, but not as good as the original recipe - it's hard to beat butter and cream...:)
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This is very, very good! The key to this is reducing the lemon juice enough - more than one...