2-4 150g firm white fish fillets – e.g. flathead, snapper
1-1/2 cup full cream milk
3 tbsp. lemon juice
1 tsp. lemon zest
4 tbsp. flat leaf parsley, finely chopped
1 tbsp. rice flour
1/2 tsp. sea salt
1/2 tsp. white pepper, ground
drizzle with extra virgin olive oil
In a large saucepan pour the milk, lemon zest, lemon juice and parsley over the fish and bring to the boil, stirring regularly.
Reduce heat and cover, simmer gently for 10 – 15 minutes or until fish flakes easily.
Removed the fish from the milk liquid, cover to keep warm.
Bring the milk liquid to the boil, add the rice flour, salt and pepper and thicken slightly. If the liquid splits, whisk to combine.
Serve the fish on a bed of green beans or any vegetable with the sauce on top and drizzle with olive oil.