Total Time
50mins
Prep 20 mins
Cook 30 mins

Wonderfully flavorful fish bake to serve to your guests or family during Lent....or anytime of the year!

Ingredients Nutrition

Directions

  1. Cut fish fillets in half crosswise.
  2. Arrange on a 10 by 15 inch jelly roll pan.
  3. Tuck thin ends of fillets under so fish will be more uniform in size.
  4. Combine sherry and lemon juice and pour over fish.
  5. Sprinkle with salt.
  6. Bake uncovered at 350 degrees until fish flakes with a fork, about 18 to 20 minutes.
  7. Turn oven down to 300 degrees.
  8. With a wide spatula remove fish, place on foil, cover and set aside.
  9. Drain broth from pan into a measuring cup and add water to measure 1 cup.
  10. Melt butter in a small saucepan, blend in flour, white pepper, mustard and chicken base.
  11. Gradually stir in reserved broth and cream.
  12. Heat to boiling, stirring constantly, and boil 1 minute.
  13. Turn heat to low, stir in cheese and lobster.
  14. Cook over low heat until cheese melts.
  15. In a 9 by 9 glass baking dish, alternate fish and sauce (starting and ending with sauce).
  16. Sprinkle with fresh parsley.
  17. Set baking dish into a pan of water in a 300 degree oven and bake until just heated through but not overbaked.
  18. Serve with lemon twists.

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