Fish fillets boneless
1 fillet red snapper
Sugar, a pinch
1/2 cup lemon juice
2 Tbsp butter
Few sprigs, thyme
1/2 cup heavy cream
1 bay leaf
Thyme, to garnish
1 tsp mustard sauce
Marinate the fillet with some salt, pepper and olive oil.
Pan fry it in a tsp of olive oil for a minute or two on each side.
In a heavy bottomed pan add thyme, bay leaf, sugar and mustard sauce. Let it reduce.
Once the sauce starts to reduce add butter and whisk it. Let it simmer.
Place the pan fried fish fillets on a plate. Pour over some sauce. Garnish with some thyme.