Pickerel with lemon mushroom sauce

Prep time: 10 min

Total time: 15 min

Serves: 4


  • 1lb of pickerel fillets, skinless, from your local Fisherman’s Market
  • 2 tbsp chopped fresh dill (or 1 tsp dried dilweed)
  • 1/4 cup all-purpose flour
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 tbsp butter
  • 1/4 cup lemon juice

Lemon mushroom sauce:

  • 1 tbsp butter
  • 1 cup finely chopped mushrooms
  • 1/4 cup chopped onion
  • 1 clove of garlic, minced
  • 1/2 cup whipping cream
  • 1 tbsp lemon juice
  • 1 pinch salt


Lemon mushroom sauce

  1. In a small saucepan, melt the butter over medium heat; cook mushrooms and onion, stirring occasionally, for about 5 minutes or until onion is softened.
  2. Add garlic, cream, lemon juice and salt; cook, stirring occasionally, for about 5 minutes or until the sauce reduces to half and thickens enough to coat the back of a spoon.
  3. Keep warm.


  1. In a shallow dish, mix together flour, dill, salt and pepper. Gently press the fillets into the flour mixture, turning to coat, and shaking off the excess.
  2. In a large skillet, melt the butter over medium heat; cook fillets for 2-3 minutes. Turn and sprinkle with lemon juice; cook for about 3 minutes or until the fish flakes easily when tested with a fork.
  3. Serve with the lemon mushroom sauce.


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