Herb Cheese Sauce for Fish

"Here's a tasty recipe my Mother made up a few years back. I remember it being really good. She wrote her guess at the measurements down on a recipe card afterwards. Her note says it's great over pan fried sole fillets. It makes enough to top 4 fillets."
 
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photo by Zurie photo by Zurie
photo by Zurie
photo by Zurie photo by Zurie
Ready In:
10mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Combine all ingredients in a heavy pan.
  • Cook over low heat, stirring frequently, until cheese melts and is thick.
  • To serve, spoon it over cooked fish fillets.

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Reviews

  1. b.rogers
    My family loves fish but i dont... they had trout while i made a chicken breast for myself but decided to give this sauce a whirl on both! It was so tasty and good and i even put it over broccoli! Yum Yum
     
  2. Heartspell
    Easy to make and awesome flavor! Everyone loved it! Paired with Tilapia Al Ajillo-Recipe #57919 and Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes-Recipe #137331. The sauce was great with the potatoes too!!
     
  3. Deanna Kyre
    Delicious! I served this over tilapia and I felt like I was eating a meal in a fancy restaurant. It was that good! Usually I don't care much for fish so i have to put tons of sauce on top, but this time the sauce just went so perfectly with the fish, I found I didn't need nearly as much sauce as I usually would. So now I'm excited that I have some left over sauce and I think I may try it on some steamed cauliflower later this week. Thanks so much for sharing this. It will be made again! :)
     
  4. Zurie
    Made for Photo Tag, May 2008. You deserve 5 stars, because completely inadvertently I left out the flour ... Yet the sauce still came out perfectly delicious. I offer this reason: I had to use up the last of a really, really thick creme fraiche, lovely to cook with, and I also used more Parmesan, maybe 2 - 3 tablespoons, because I thought 4 teaspoons sounded very little. So the hot sauce ended up beautifully thick and not runny at all, as can be seen on the photograph!! In fact, if I'd added the flour, it would have been too thick because of my cream and the extra Parmesan. The taste was absolutely spot-on, with the lemon and herbs just coming through nicely. An ideal sauce for pan-fried fillets. I used fillets from a South African white-fleshed sea fish called Roman, which has a nice reddish skin and a mild flavour. Thanks, Engrossed!!
     
  5. I'mPat
    Three of us have just demolished this which was served over steamed vegetables and a quarter of a deli roast chicken. I was apprehensive that it would have a raw flour taste if the flour was not cooked off first before other ingredients were added but this did not happen. Could not get out to the herb garden (it was bucketing down rain) so used a teaspoon of dried mixed italian herbs. Used a whisk to stir together to smooth out the lumpy cottage cheese. I also think this would make a great dip (served warm) for vegetables. Thank you Engrossed :yummy: Made for Newest ZAAR Tag game.
     
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RECIPE SUBMITTED BY

I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
 
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