1 to 1 ½ pounds orange roughy, cut into 4 to 6-ounce fillets (defrost, if frozen)
black pepper, to taste
2 tablespoons butter
Directions
Place the lemon zest, lemon juice, heavy cream, chicken stock or water, minced garlic, and ¼ teaspoon of salt in a small saucepan over medium heat. Bring to a simmer, and reduce the heat to low. Cook, whisking occasionally, for 5 minutes.
Pat the orange roughy dry with paper towels. Season with ¾ teaspoon of salt and black pepper.
Melt the butter in a large skillet over medium heat.
Place the roughy fillets into the butter, and cook for 2 to 3 minutes. Flip, and cook for an additional 2 to 3 minutes, or until golden brown and cooked through.
Place the orange roughy fillets on a serving platter, and top with the lemon cream sauce.
Garnish with fresh chopped parsley and lemon slices, if desired.