FISH WITH CORIANDER CREAM SAUCE

An outstanding flavour and so quick and easy to make. My local fishmonger did not have the fish mentioned below so I used Angelfish which was a great success!!

• 4 fish portions – skinned and filleted (Kabeljou, Cape Salmon, Steenbras)
• Seasoned flour
• ¾ cup cream – or use half Bulgarian yoghurt and half cream
• 30ml fresh lemon juice
• ½ cup coriander leaves
• 5ml grated lemon zest
• 1 red chilli - optional

Dust the fish generously with seasoned flour and lay in a buttered ovenproof dish. Mix remaining ingredients together and spoon over fish. Bake at 220oc for 20 minutes.

Variation: use chicken breasts