Fish in Egg and Lemon Sauce

You can use most white fish for this dish, either fillets or fish steaks too. I used Tilapia in this dish.  I am also wondering about trying a vegetarian version and perhaps just cook this with some vegetables only.   Steaming fish  on top of the onions and then using the cooking liquid to make a sauce is a good way to retain water-soluble vitamins.  You could use other vegetables in place of the onions.  Perhaps zucchini or carrots? The sauce is a classic Greek egg and lemon sauce called avgolemono.

Excuse the photos…photographing this dish did not come out very well!  Will have to retry this one for better photos!

INGREDIENTS

4 white fish steaks or fillets (check for bones and remove any)

1 onion, thinly sliced

7 tblspn lemon juice

150ml water

3 eggs

1 tblspn fresh dill, chopped

salt and pepper

METHOD

• Put the fish in a large, shallow saucepan and add the onion slices, lemon juice, water, salt and pepper.  Bring to the boil, cover the saucepan and simmer for 15-20 minutes until the fish is tender.
• Whisk the eggs together in a bowl.
• Remove the fish and onions from the saucepan and put on a warmed serving dish.  Keep warm.
• Strain the liquid into a jug then very slowly add to the eggs, whisking all the time.  Pour the liquid into a small saucepan and heat gently for 2-3 minutes, whisking all the time, until the sauce thickens.
• Stir the dill into the sauce and season with salt and pepper.  Spoon the sauce over the fish and serve.
• Eat and enjoy!

Serves 2-4 (depending on how hungry you are!)

 Nutrition per fillet: 159 Calories; 4g Fat; 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carb