Monday,16 July, 2018
Current issue | Issue 1293, (28 April - 4 May 2016)
Monday,16 July, 2018
Issue 1293, (28 April - 4 May 2016)

Ahram Weekly

Sufra Dayma: Fish fillets and potatoes in creamy lemon sauce

Serves 4-6


8-10 fish fillets (same size)
2 large potatoes (approx. 1/2 kg)
1 tsp crushed garlic
100 ml white wine
Juice of 2 lemons
8-10 large pickled green olives (pitted, quartered)
3 tbsp cream
2 tbsp olive oil + 1 tsp butter
Salt + pepper + thyme (dried)

Boil potatoes in water, only for seven minutes.  Remove and allow to cool.  Slice thickly.  Remove skin from around the circles.  Cover and leave aside.  Generously season the fish fillets; on both sides, with all seasoning.  In a wide skillet, add oil and butter in the centre.  Stir gently, over medium heat, only until garlic is about to start colouring.  Layer seasoned fillets over skillet base; in one layer.  Add potato slices to fill empty spaces, in between fish pieces.  Gently flip fillets on the other side, within a few moments ; to slightly colour.  Repeat with potato slices.  Add wine, lemon juice and a small amount of all seasoning, into pan base and over potato pieces.  Cover and allow to cook only for five minutes.  Add cream and scatter prepared olives.  Bring to a boil then remove away from heat. Keep covered until slightly cooled off then serve with a green salad aside.

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