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Serves 2 | Prep Time | Cook Time


8 oz Firm white fish fillets (flounder, scrod, or cod), cut into 2" Inch pieces
1/2 cup Water
1 tbl Lemon juice
3 Peppercorns
1 Bay leaf
1 dsh Salt
2 tsp Vegetable oil
1/2 cup Sliced onion
1/2 tsp All-purpose flour
1/4 cup Water
1 tbl Lemon juice
1/2 tsp granulated sugar
1/2 tsp malt vinegar or cider vinegar
1/4 tsp curry powder
1/4 tsp salt
1 dsh Pepper
Lemon twists
Parsley sprig

Using paper towels, pat fish dry.

In small nonstick skillet combine water, lemon juice, and seasonings and bring to a boil.

Reduce heat and add fish; cover and let simmer until fish flakes easily when tested with a fork, 1 to 2 minutes.

Using slotted spoon, remove fish to a bowl; set aside. Discard cooking liquid.

To Prepare Sauce - Wipe same skillet clean; add oil and heat.

Add onion and cook until translucent.

Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a boil.

Reduce heat and cook until mixture thickens slightly.

Pour sauce over fish and gently toss to combine; cover with plastic wrap and refrigerate until chilled.

Just before serving, toss again and garnish with lemon and parsley.

Pairs Well With


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