Prep 20 mins
Cook 30 mins
Wonderfully flavorful fish bake to serve to your guests or family during Lent....or anytime of the year!
- 2 lbs firm white fish fillets (I use orange roughy)
- 1⁄4 cup dry sherry
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄8 teaspoon white pepper
- 1⁄2 teaspoon prepared mustard
- 1 teaspoon chicken base or 1 teaspoon chicken bouillon
- 1⁄2 cup whipping cream
- 1⁄2 cup shredded swiss cheese
- 1 1⁄3 cups cooked lobsters or 1 1⁄3 cups substitute shrimp or 1 1⁄3 cups crab, cut into 3/4 inch pieces
- snipped fresh parsley
- lemon twist, for garnish
- Cut fish fillets in half crosswise.
- Arrange on a 10 by 15 inch jelly roll pan.
- Tuck thin ends of fillets under so fish will be more uniform in size.
- Combine sherry and lemon juice and pour over fish.
- Sprinkle with salt.
- Bake uncovered at 350 degrees until fish flakes with a fork, about 18 to 20 minutes.
- Turn oven down to 300 degrees.
- With a wide spatula remove fish, place on foil, cover and set aside.
- Drain broth from pan into a measuring cup and add water to measure 1 cup.
- Melt butter in a small saucepan, blend in flour, white pepper, mustard and chicken base.
- Gradually stir in reserved broth and cream.
- Heat to boiling, stirring constantly, and boil 1 minute.
- Turn heat to low, stir in cheese and lobster.
- Cook over low heat until cheese melts.
- In a 9 by 9 glass baking dish, alternate fish and sauce (starting and ending with sauce).
- Sprinkle with fresh parsley.
- Set baking dish into a pan of water in a 300 degree oven and bake until just heated through but not overbaked.
- Serve with lemon twists.