Fish Fillets with Lemon Cream Sauce

Select two fillets, 100 to 150g. Cut each fillet into lengthwise strips, removing the thin strip of fish containing the bones (if any). Chop the garlic very finely, and cook in 1 tsp of the butter for about 1 minute, without letting it brown at all. Add the water, lemon juice, rind and thyme, then add the fillets, cover and cook gently for about 2 minutes per side, or until the centre is opaque. Remove each fillet as it is cooked and keep warm in a warm oven. Strain the cooking liquid into a small container, pressing to get all the flavour. Melt the remaining butter in the same pan, stir in the flour over a low heat, then add the strained liquid, cream and very finely chopped spring onion. Cook, stirring constantly until smooth and or a coating consistency. Taste and adjust seasonings, adding a little salt, pepper and maybe a little sugar if necessary. Thin the sauce with a little water if it becomes too thick. You should finish up with just enough sauce to pour over the four fillets to coat them.