Post by nybirder on Dec 5, 2020 10:53:12 GMT -5
Baked Fish with Lemon Cream Sauce
Using One Baking Dish!
This is delicious--I ended up wiping my plate and baking dish with some pita to get the last of the sauce, although I did hold back from actually licking the dishes. For supper last night, I cut this down for one and used a haddock filet, but it would be good with cod or tilapia or other white fish that isn’t too thin or fatty. I folded the thin end of the filet under to even out the thickness and it took 12 min. in the countertop oven in a shallow gratin dish. Don’t overcook--the rule of thumb is to bake 10 min. per inch in a 400F oven. Any longer than she suggests, the sauce might reduce too much, but than can be fixed if necessary. See below for specific directions for that, possible substitutions and some very helpful notes. It was served over spaghetti but I used brown rice. I also used salted butter and went light on salting the fish itself. Birdy
Baked Fish with Lemon Cream Sauce
www.recipetineats.com/baked-fish-with-lemon-cream-sauce/
The key to the tasty sauce is the fish juices that leech out while baking and is essentially the broth for the sauce!
Servings: 4
4 x 150- 180g / 5 - 6 oz fish fillets , about 1.5cm / 1/2" thick, skinless and boneless (Note 1)
50g / 4 tbsp unsalted butter
1/4 cup cream, heavy / thickened (See Note 2 for sub options)
1 - 2 garlic cloves , minced
1 tbsp Dijon mustard
1 1/2 tbsp lemon juice
Salt & pepper
1 1/2 tbsp finely chopped shallots , white part only (Note 3)
Fresh parsley and lemon slices , to serve
Preheat oven to 200°C / 390°F (all oven types).
Place fish in a baking dish - ensure the fish isn't crammed in too snugly. Sprinkle both sides of fish with salt and pepper.
Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts (15 sec. for one serving), stirring in between, until melted and smooth.
Sprinkle fish with shallots, then pour over sauce.
Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.
NOTES
1. FISH - Any fillets or cutlets/steaks about 1.5 - 2 cm / 1/2” / 4/5" thick will work great with this because they cook quickly in the oven.
Great for: Ling, Tilapia, Snapper, Barramundi, Silver Dory, John Dory, Basa, Hokki, Perch, Flathead
OK for very lean fish like Swordfish, tuna (sauce adds richness!) but be VERY careful about not overcooking the fish.
Not great for: Salmon (too fatty, sauce splits); very thin delicate fish like flounder, Dover sole, small whole fish like sardines or mackerel
If using thicker fish fillets that take longer to cook, you might need to thin the sauce out a bit at the end with a tiny bit of water.
FROZEN FISH - thaw completely, PAT DRY with paper towels to remove as much excess water as possible. Chances are, your sauce will be a little thin for your liking because frozen fish drops so much more liquid than fresh - see Note 4 for how to fix this.
2. HEALTHIER OPTIONS - the cream can be substituted with evaporated milk which is still quite nice. If swapping with light cream, increase mustard by 2 tsp.
3. SHALLOTS - the small onions, also called French Onions. Sub with the white part of green onions or really finely minced normal onions. Adds a little something-something to the sauce so don't leave it out!
4. SAUCE - not intended to be thick and gravy-like. It is a light lemon cream sauce, suited to fish. However, it should not be watery.
Sauce consistency will differ depending on the fish that you use - different fish leech different amounts of water while baking. If you really want to thicken the sauce, just take the fish out of the baking dish and return the pan to the oven for a few minutes (it will thicken quickly so keep an eye on it!)
Nutrition per serving, assuming 180g/6 oz white fish fillets like John Dory/Tilapia are used and that all sauce is consumed.
Serving: 213g | Calories: 282cal | Carbohydrates: 1g | Protein: 34.1g | Fat: 16.1g | Saturated Fat: 9.8g | Cholesterol: 128mg | Sodium: 194mg | Potassium: 28mg | Vitamin A: 450IU | Vitamin C: 4.1mg | Calcium: 50mg | Iron: 2mg
Using One Baking Dish!
This is delicious--I ended up wiping my plate and baking dish with some pita to get the last of the sauce, although I did hold back from actually licking the dishes. For supper last night, I cut this down for one and used a haddock filet, but it would be good with cod or tilapia or other white fish that isn’t too thin or fatty. I folded the thin end of the filet under to even out the thickness and it took 12 min. in the countertop oven in a shallow gratin dish. Don’t overcook--the rule of thumb is to bake 10 min. per inch in a 400F oven. Any longer than she suggests, the sauce might reduce too much, but than can be fixed if necessary. See below for specific directions for that, possible substitutions and some very helpful notes. It was served over spaghetti but I used brown rice. I also used salted butter and went light on salting the fish itself. Birdy
Baked Fish with Lemon Cream Sauce
www.recipetineats.com/baked-fish-with-lemon-cream-sauce/
The key to the tasty sauce is the fish juices that leech out while baking and is essentially the broth for the sauce!
Servings: 4
4 x 150- 180g / 5 - 6 oz fish fillets , about 1.5cm / 1/2" thick, skinless and boneless (Note 1)
50g / 4 tbsp unsalted butter
1/4 cup cream, heavy / thickened (See Note 2 for sub options)
1 - 2 garlic cloves , minced
1 tbsp Dijon mustard
1 1/2 tbsp lemon juice
Salt & pepper
1 1/2 tbsp finely chopped shallots , white part only (Note 3)
Fresh parsley and lemon slices , to serve
Preheat oven to 200°C / 390°F (all oven types).
Place fish in a baking dish - ensure the fish isn't crammed in too snugly. Sprinkle both sides of fish with salt and pepper.
Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts (15 sec. for one serving), stirring in between, until melted and smooth.
Sprinkle fish with shallots, then pour over sauce.
Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.
NOTES
1. FISH - Any fillets or cutlets/steaks about 1.5 - 2 cm / 1/2” / 4/5" thick will work great with this because they cook quickly in the oven.
Great for: Ling, Tilapia, Snapper, Barramundi, Silver Dory, John Dory, Basa, Hokki, Perch, Flathead
OK for very lean fish like Swordfish, tuna (sauce adds richness!) but be VERY careful about not overcooking the fish.
Not great for: Salmon (too fatty, sauce splits); very thin delicate fish like flounder, Dover sole, small whole fish like sardines or mackerel
If using thicker fish fillets that take longer to cook, you might need to thin the sauce out a bit at the end with a tiny bit of water.
FROZEN FISH - thaw completely, PAT DRY with paper towels to remove as much excess water as possible. Chances are, your sauce will be a little thin for your liking because frozen fish drops so much more liquid than fresh - see Note 4 for how to fix this.
2. HEALTHIER OPTIONS - the cream can be substituted with evaporated milk which is still quite nice. If swapping with light cream, increase mustard by 2 tsp.
3. SHALLOTS - the small onions, also called French Onions. Sub with the white part of green onions or really finely minced normal onions. Adds a little something-something to the sauce so don't leave it out!
4. SAUCE - not intended to be thick and gravy-like. It is a light lemon cream sauce, suited to fish. However, it should not be watery.
Sauce consistency will differ depending on the fish that you use - different fish leech different amounts of water while baking. If you really want to thicken the sauce, just take the fish out of the baking dish and return the pan to the oven for a few minutes (it will thicken quickly so keep an eye on it!)
Nutrition per serving, assuming 180g/6 oz white fish fillets like John Dory/Tilapia are used and that all sauce is consumed.
Serving: 213g | Calories: 282cal | Carbohydrates: 1g | Protein: 34.1g | Fat: 16.1g | Saturated Fat: 9.8g | Cholesterol: 128mg | Sodium: 194mg | Potassium: 28mg | Vitamin A: 450IU | Vitamin C: 4.1mg | Calcium: 50mg | Iron: 2mg
