Baked Fish
"A light and delicate fish dish that lets the taste of the fish shine through and looks like little turbans. Prepared with a sprinkling of wine, shallots, butter, cream, bread crumbs and parsley, it's excellent simplicity. Easy and delicious."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 1⁄2 tablespoons butter, divided
- 2 teaspoons shallots, finely chopped,divided
- 14 ounces fish fillets, basa,flounder,sole,etc (not mix)
- salt & freshly ground black pepper
- 2 tablespoons dry white wine
- 2 tablespoons heavy cream
- 2 tablespoons fine fresh breadcrumbs
- 1⁄2 tablespoon fresh parsley, finely chopped
directions
- Preheat oven to 400°;butter a baking dish with 1/2 T butter; sprinkle the bottom of the dish with salt, pepper and 1 tsp shallots.
- Season fillets with salt and pepper; roll each of the fillets, turban-like, as compactly as possible; arrange in dish, seam side down.
- Sprinkle wine and cream over the fish; sprinkle evenly with salt, pepper, bread crumbs, parsley and remaining tsp of shallots.
- Melt remaining T of butter and drizzle over all; bake 20 minutes or until fish are cooked and the crumbs are lightly browned.
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Reviews
-
Excellent! I used cod & didn't roll it. The flavor from the other ingredients make this a "keeper". -
This was quite tasty served with a rice pilaf & broccoli! My choice of fish was sole fillets which didn't want to stay in turbans rolls - so I used tooth picks to secure. I used very little salt but I was quite liberal with lemon pepper. Thanx sugarpea!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
