fish fillet with cream cheese and capers sauce

Cream cheese and heavy cream are my best friends in the kitchen because they turn my world into a delicious place. If you like creamy sauces this dish is for you :)

   Tips: 
- If the sauce is too thick you can add white wine until you reach your desired consistency.
- If necessary reheat the sauce before putting it over the fish.
- Always try a sauce for seasoning before serving it.

what you need:

• 1 lb fish fillet such as tilapia or cod
• 2 tablespoon lemon juice (about 1 lemon)
• 1/2 cup flour
• salt and pepper to taste
• 2 to 3 tablespoons of olive oil

for the sauce:

• 1 1/2 tablespoons butter (not in the picture)
• 1 shallot finely chopped
• 2 garlic cloves crushed
• ½ cup white wine
• ½ cup cream cheese
• 1 tablespoons dry chives (OR 3 tablespoons fresh chives)
• 4 tablespoons capers drained
• ¼ teaspoon lemon pepper
• ¼ teaspoon salt

what to do:

Rinse the fish fillets under running water and pat dry with a paper towel.

Place them in a shallow container.

Sprinkle salt and pepper on both sides.

Add 2 tablespoons of lemon juice and turn the fillets to coat them oh both sides. Reserve while you make the sauce.

Sauce:

Put 1 ½ tablespoons butter in a medium saucepan over medium heat.

Add the shallots and garlic and sauté until the garlic begins to change color. About 4 to 5 minutes.

Add the white wine, turn up the heat to medium high and let the wine reduce a little. About 3/4 of it should remain.

Add the cream cheese and chives.

Stir until the cream cheese is warm and dissolved.

Add the capers and stir until mixed.

Add salt and pepper and taste to see if the sauce is to your liking.
You can also add more wine if you want a thinner sauce.

Turn off the heat and reserve the sauce.

Now let's make the fish:

Shake the fillets to remove excess liquid.

Coat one fillet at a time in flour. 
Shake excess flour.
Coat all fillets before start frying them.

Heat the oil over medium high heat.

Fry the fillets for about 2 to 3 minutes on each side. The frying time will depend on the thickness of the fillets.

Turn them carefully so they do not flake or break.
Fry them until golden brown.

                                  Place the fillets on the plates and pour some sauce over them.

Serving suggestions:
- white rice and your choice of vegetable
- potatoes

Bon Appètit!