INGREDIENTS
1
Garlic cloves
1
Parsley and lemon, Fresh slices
1 1/2 tbsp
Shallots / scallions
1 tbsp
Dijon mustard
1 1/2 tbsp
Lemon juice
1
Salt & pepper
50 g
Butter, unsalted
1/4 cup
Thickened cream, heavy
4
X 150- 180g / 5 - 6 oz fish fillets (, about 1.5cm / 1/2" thick, skinless and boneless (note 1))