Recipe by Debbie R.
I haven't tried this, but saw it on Recipefinder and thought it's a must-try Time is a guesstimate.
Top Review by FLKeysJen
Yum! We used fresh dolphin which was cooked to perfection in 10 minutes. For a thinner fish like snapper I'd probably reduce the oven temperature. This makes lots of sauce - maybe enough for 5 pounds of fish.
- 2 1⁄2 cups cream
- 1⁄2 cup tasty cheese (cheddar, I assume?)
- 1⁄2 small onion, grated
- 1 garlic clove, finely chopped
- 1 tablespoon nam pla (fish sauce)
- 1 tablespoon tomato paste
- 1 lb fish fillet (Australian mackeral, barramundi, tuna, salmon, or coral trout)
Directions See How It's Made
- Make sauce by combining all ingredients (except fish fillets) in saucepan over medium heat until cheese is melted.
- Place fish fillets into baking dish (one that can go directly onto the table works well). Spoon the sauce onto the fillets.
- Bake at 425 - 450 degrees for 10-15 minutes (for thick fillets), or under the griller (for thin fillets) until cooked and top is browned. Fish should flake easily with a fork; on the other hand, it shouldn't look dried out either. Alternatively, you can also reduce the sauce in a frypan on a medium to hot heat on top of the stove. Turn heat down to medium and then cook the fillets in the sauce.