White Fish with Creamy Lemon Garlic Sauce

Ingredients:

1 ½ pounds of any wild caught white fish
1 cup of chicken stock
½ cup of heavy cream
2 tablespoons of fresh lemon juice
1 Tablespoon of Tangy Garlic Onion
1 ½ Tablespoons of corn starch
2 Tablespoons of fresh chopped chives
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon of unsalted butter

Wash and pat dry the raw fish. Cut into 4 pieces. In a 9 ½ -11 glass dish spread the tablespoon of olive oil evenly. Place the pieces of fish in the dish. Bake at 350F for about 20 minutes or until the fish is flaky and tender. In a sauce pan melt the butter over medium heat. Add the cornstarch and blend well. Add the chicken stock and Tangy Garlic Onion. Stir until the sauce starts to bubble. Turn off the heat and add the cream. Finally add the lemon juice. Pour the sauce evenly over the pieces of fish. Put chopped fresh chives on each piece of fish. Serve hot and enjoy! Makes 4 servings.