Restaurant-quality fish meal.  You will love this one.  My husband and I sure did.  Ian was never a huge fan of fish when I met him, but my fish dinners over the years have changed his opinion. Now he makes sure our deep freeze is always stocked with several packets of fish.

Creamy Garlic Dijon Sauce:
1 tbsp olive oil (15 mL)
1 tbsp minced garlic (15 mL)
1/2 cup whipping cream (125 mL)
1/2 tsp cornstarch (2 mL)
1 tbsp Dijon mustard, OR (15 mL)
  to taste
1 tbsp dried parsley (15 mL)
Liquid sweetener to equal 2 tsp sugar (10 mL)
1 cup chicken stock (250 mL)
Fish Fillets:
11/2 lbs fish fillets (0.8 kg)
  (5 pieces)
Salt and pepper, to taste
2 tbsp olive oil, divided (30 mL)

Creamy Garlic Dijon Sauce:  In saucepot, in olive oil, cook garlic briefly.  In small bowl, combine whipping cream and cornstarch; whisk.  Stir in Dijon mustard, parsley and liquid sweetener.  To saucepot, add chicken stock and cream mixture bringing it to the boil.  Bring to a simmer and then add cooked fish to sauce, spooning sauce over the fish. Simmer a minute or two and serve.

Fish Fillets:  Have two nonstick skillets ready and place 1 tbsp (15 mL) olive oil in each.  Rinse fish fillets and pat dry with paper towels.  Salt and pepper the fish on both sides.  Place fish in the two skillets and over medium heat, cook fish 3 minutes on one side, turn and cook 3 to 4 minutes on the other side, flip and cook another 1 to 2 minutes, as necessary.  The fish should flake easily with a fork.

Yield:  5 servings
1 serving
315.0 calories
31.5 g protein
19.5 g fat
0.1 g fiber
2.0 g net carbs

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