Fish with Lemon Cream Sauce - Adapted from Delaney's Restaurant, St. Simons Island, GA

This recipe is billed as Snapper ala Hem-ingway but Snapper wasn't available so we used Cod. The filets were arranged on a baking sheet salted, peppered, lightly sprinkled with dill and put in a 375 degree oven for 10 min or so; until the fish was flaky. The sauce is made by bringing 1C heavy cream to a boil, adding 3T fresh lemon juice and stirring until it thickens. Then add 2T butter to finish it. The redskin potatoes were simply boiled, quartered and sprinkled with dry dill, salt and pepper to taste. The vegetable was a combination of green beans and asparagus which was blanched for 2 min in boiling water so as not to lose the crispness.