Fish with Lemon

Ingredients

• Fish:1 1/2–2 lbs (680–910g) salmon or halibut, sliced 1-inch (2.5-cm) thick (or use unsliced sole fillet)

• 1 1/2–2 cups (360–480mL) water

• 1/2 tsp of sea salt

• 1/4 cup chopped parsley

• 1 Tbs olive oil

• 2 Tbs of chopped parsley for garnish

• Sauce:3 Tbs of unbleached white flour

• 1/2 cup cold water

• Juice of 2 medium-sized lemons

• 2 eggs

Directions

• To make the fish:Place water, salt, parsley, oil, and fish (with skin facing up) in a deep skillet and simmer for 10–15 minutes until fish is thoroughly cooked. Carefully remove fish and place on serving platter, skin down. Leave cooking water in skillet.
• To make the sauce:While the fish is cooking, mix flour with water. Stir until smooth. Add juice of lemons to well-beaten eggs. Add lemon and eggs to flour mixture and stir until creamy. 
• Slowly add flour mixture to cooking water in pan and simmer on low heat, stirring continuously until it comes to a boil. Allow to cook for 1–2 minutes longer until it thickens slightly. 
• Turn off heat and let sauce sit for a few minutes or until it thickens.
• Pour over fish, garnish with parsley, and serve (either warm or cold).