INGREDIENTS

* 2 tablespoons dry white wine
* Juice of 1/2 lemon
* 2/3 cup heavy cream
* 2 tablespoons chopped fresh dill
* 1 tablespoon chopped fresh parsley
* Salt and pepper to taste

Heat a medium saucepan over medium-high heat (or use the skillet in which the fish was cooked). Add the wine and lemon juice; bring to a boil. Add the cream. Simmer until well-combined and cream has reduced slightly. Stir in the dill and parsley. Taste for seasoning.