Lemon Fish (New Zealand) - cooking recipe

Ingredients

6 fish fillets (any white fish)
2 teaspoons salt
3 tablespoons butter
2 onions, thinly sliced
1/2 teaspoon pepper
1/2 teaspoon powdered ginger
1 dash mace
2 cups water
1/3 cup lemon juice
2 tablespoons lemon zest, grated
Sauce
2 eggs, beaten
2 tablespoons flour
1/2 teaspoon saffron
2 tablespoons parsley, chopped

Preparation

Sprinkle salt over fish.
Melt butter in a saucepan.
Add onions and saute for 5 minutes.
Add fish and cook until slightly browned, 1-2 minutes.
Add pepper, ginger, mace and water.
Cover and cook over low heat until fish is cooked through, about 10-15 minutes.
Add lemon juice and zest and stir.
Remove to a plate and keep warm, reserving 1/2 cup cooking liquid.
Beat eggs, flour, saffron and parsley together.
Add the reserved cooking liquid, beating constantly.
Pour back into pan, stirring constantly.
Cook over very low heat, stirring constantly, until thickened. Do not boil.
Pour sauce over fish.