Sufra Dayma

Dill Fish with Lemon Sauce

By Moushira Abdel-Malek

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Ingredients:

4 white fish fillets
1/3 cup lemon juice
1 tbsp. coarsely crushed black pepper
2 tbsp. finely chopped pickled lemon (homemade or at super- markets)
2 tbsp. chopped fresh dill

Sauce:

1/4 cup lemon juice
2 tbsp. olive oil (extra virgin) or corn oil instead
1/2 cup cream
1/2 tsp. crushed garlic
2 tbsp. snipped chives or green leaves of spring onions

Method:

Combine lemon juice, pepper and dill in a shallow dish. Add pickled lemon and whisk by fork to combine. Add fish fillets. Turn to coat. Refrigerate for overnight to marinate.

Prepare Sauce:

Simmer lemon juice in a saucepan for one minute. Add cream away from heat. Whisk to combine, then add oil and stir through chives. Pour into a sauce holder.

Cook fish on a barbecue plate or lightly greased frying pan, over medium heat, for two minutes each side or until cooked. Serve with lemon sauce and boiled potatoes.