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Pan-fried fish with dill sauce served
Healthy fish dish with fresh dill sauce

Pan-Fried Fish with Creamy Dill Sauce

Author: Flavelo
Recipes Main Courses
The meat of white fish (like cod or pike-perch) has an extremely fine structure and neutral taste, making it the perfect canvas for spices. Pan-frying highlights the fish's natural sweetness, while the freshness of dill and lemon enlivens the overall effect. The dill sauce here is not a heavy floury pottage, but a light, creamy, buttery accompaniment.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine International / Scandinavian

Ingredients

Equipment Needed

  • Non-stick frying pan
  • Wide slice/spatula for turning fish
  • Small saucepan for sauce
  • Whisk

Allergen Information

⚠️ Fish
⚠️ Milk
⚠️ Gluten

Instructions

1 ✓

Pat the fish fillets dry, season with salt and pepper, and drizzle with lemon juice. Let stand for 5 minutes.

Tip: Citric acid starts to 'cook' the fish proteins (denaturation), so don't leave it on too long before frying.
2 ✓

For the sauce, melt half the butter in a small pan, sprinkle in the flour, mix (roux). Pour in the stock and cream, cook until thick. Finally, stir in the chopped dill and a little lemon juice.

Tip: Add the dill only at the end to preserve its fresh taste and green colour.
3 ✓

Heat the oil and remaining butter in the frying pan over medium heat. Place the fish in (skin side down if applicable).

Tip: Butter adds flavour, oil prevents the butter burning.
4 ✓

Fry the fish for 3-4 minutes per side until it gets a golden brown crust. Turn carefully.

Tip: Don't prod it while frying! If it releases from the pan, it's turnable.
5 ✓

Serve the fried fish covered with the hot dill sauce, with steamed rice or boiled potatoes.

Tip: Always fry the fish last so it's fresh and juicy.

Recipe FAQ

Why does the fish fall apart?
Fish muscle fibres (myotomes) are very loosely connected. If you try to turn it too soon before a crust forms, it sticks and breaks. Be patient, and only turn once!
When is the fish done?
When the flesh becomes opaque and the flakes separate under gentle pressure. If white flakes (albumin) come out, you've overcooked it.

Ingredients

  • 4 slices White fish fillet (Cod, Pike-perch, Tilapia)
  • 1 tsp Salt
  • 0.5 tsp White pepper
  • 2 tbsp Lemon juice
  • 2 tbsp Olive oil
  • 50 g Butter
  • 200 ml Single cream (or cooking cream)
  • 1 bunch Fresh dill
  • 1 tsp Flour (optional for thickening)
  • 100 ml Fish stock or water