Fried fish in buttery, creamy lemon & thyme sauce...

There's a huge advantage of living close to the sea - well, there's more than one but it's a blog about food so this one matters here ;) - access to fresh seafood! This recipe is for fresh fish really, as this won't work so well with the frozen one. Always - the fresher the fish the better. This dish was completely my Hubby's invention. He wanted a fish for some time now  - we usually eat it at least once a week, but past 3 weeks somewhat went without seafood... don't know why really... Back to the recipe itself - it's easy, pretty quick, the only time you have to put some 'elbow grease' in is when making the sauce, constant stirring so it won't burn and won't be gloppy like custard ;)

P.S. We normally don't eat such 'decadent' sauces... and I have to honestly warn you - this calls for a heart attack! or high cholesterol at least... but once in a while... won't hurt! ;)

How to make it...

- 1 fillet of Pollock or Cod (about 500g)
- 1/2 teaspoon lemon juice
- lemon zest from half a lemon
- 2 tablespoons of butter
- 1 tablespoon oil of olives
- 120 ml double cream
- 25 ml dry white wine
- fresh thyme or pinch of dried on
- tablespoon of fresh, finely chopped spring onion (green part only)
- sweet paprika
- salt and black pepper for seasoning
- pinch of sugar (but only if necessary to balance the sourness of wine and lemon juice in the sauce)

Clean the fillet of your fish and cut into portions. Season your raw fish with salt, black pepper and paprika. On a big pan heat the oil of olives and butter till the butter starts to foam a little. Place your fish on the hot oil skin down. Depending on the thickness of your fillet you'll probably need to fry it about 3-4 minutes on each side. Your fish should be golden coloured and slightly crisp from the frying on the butter. When fried take your fish off the pan and keep warm.
Now for the sauce (and remember you have to stir it constantly, from the very beginning till the end!) - keep the oil and butter from frying on the pan and add to it your thyme,  lemon juice and zest, wine and heat so it starts to boil vigorously. Boil for about 30 seconds. Take of the heat and add cream, mix well. Try and check if you need to add a little bit of sugar or salt for seasoning. Bring back the pan to the stove and heat gently to simmering point. Simmer for about 1 minute so you reach a consistency your desired, the longer you heat t the thicker it will get. Remember to stir constantly! When you're happy with your sauce and the spring onion at the very end. Serve your fish and sauce straight away, a great side dish would be either boiled potatoes of french fries.