Recipe by Gay Gilmore
This is lovely with any kind of white fish. I used halibut cheeks the for the first time and it was great!
Top Review by CulinaryQueen
We enjoyed this and thought the flavors were very subtle. I used fresh sage and parsley, both snipped from my small herb garden. I used cod and also thickened the sauce with a bit of cornflour. Served with rice.
- 1 head garlic
- 2 (8 ounce) fish fillets
- 1⁄2 cup flour
- 6 tablespoons olive oil
- 1 1⁄2 cups chicken broth
- 6 sage leaves
- 1⁄2 cup heavy cream
- 2 tablespoons chopped parsley
Directions See How It's Made
- Preheat the oven to 400 degrees F.
- Separate and peel the garlic, and simmer in water til they are soft, about 20 minutes.
- Reserve several whole cloves, and let the rest simmer for 10 minutes more.
- Then push through a fine strainer, so you have about 1/4 cup of puree.
- Season the fish with salt and pepper and roll in flour, then saute fillets in the olive oil with the whole garlic cloves til just browned on high heat.
- Then place in oven to bake til firm.
- Meanwhile, heat the sage, broth, garlic puree and cream, and whisk until just thickened,~5 min.
- Pour the sauce over the fish a few minutes before it is done.
- Serve with a couple of spoonfuls of sauce over the fish.