Easy Garlic Dill Cream Sauce For Fish
 

My favourite (almost the only) way I eat fish is with this sauce, though I never measured anything until now. You can play with the ingredient amounts and it should still come out nicely. DH loves it, too. Pictured below with a side of mashed cauliflower and chicken gravy. :yum:

This is for two servings.

2 Tbsp butter
1/4 c heavy cream
1/2 tsp dried dill
1/4 tsp garlic powder

Combine ingredients and simmer gently until desired thickness. Stir often.

I do it while the fish is baking, on the 'simmer' burner. At the end, I'll pour any juices from the cooked fish into the sauce as well. I usually season the fish with just salt and pepper or a bit of Montreal steak spice.

Per serving, minus any cooking juices:

22 g fat
1 g carb
1 g protein
206 calories

Mmmm, nom nom nom :yum:

I make a very similar sauce. May I offer a tip? Per 2 servings, add a tsp of good dijon mustard. This will punch up the flavour but won't overwhelm. Melt the butter first, then stir or whisk in the dijon. Then add the cream and rest of ingredients. :thup:

Thanks Kristine for this. It's the kind of sauce that can be adapted and goes great with many, many things. Fish, seafood, chicken breast, eggs .. vegetables, faux pasta .. etc.

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I will try that next time! :thup: I hate straight-up Dijon, but I bought some to make the Ikea Swedish meatball sauce, and I loved how that turned out.