Sunday, October 24, 2010

Fish in Cream Sauce

 This is another "go-to" recipe at my house.  It is very fast and easy --barely a minute of prep time!  The taste is fresh and delicious.  I usually use lemon sole but that is not what you see in this picture.  The market didn't have any sole the day I made this but now I can't remember what fish I used - -I made this last week!  Any white-fleshed fish fillets will do.  This recipe doubles & triples very nicely!  Go for it!

Fish in Cream Sauce
adapted from The Fannie Farmer Cookbook

1 1/2  pounds lemon sole or any other white-fleshed fish fillets
1/2 to 3/4 cup heavy cream
juice of half a lemon
1 to 2 Tablespoons of fresh Tarragon, leaves removed from stems and chopped
kosher salt and freshly ground pepper to taste

Preheat oven to 450 degrees.  Butter a shallow baking dish large enough to hold fish fillets in one layer.  Put fish into dish.  Sprinkle with salt and pepper.  Pour cream over fish and squeeze lemon over.  Sprinkle with tarragon.  Bake for about 15 minutes. Enjoy! 








4 comments:

  1. Yummy...going to buy the little pot of fresh tarragon...it looks so wonderful and wondering just what veggie to serve along side...I thought boiled sliced potatoes...for that lovely sauce to top:)

    Thank you for sharing, Gail

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  2. Gail-
    Yes, sliced boiled potatoes would be wonderful with this dish! The sauce is quite thick and lovely when it comes out of the oven. The combination of the heat and the lemon thickens the cream to a perfect consistency for dipping. Thanks for commenting and enjoy!
    Claire

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  3. Anonymous10/09/2013

    Excellent recipe. Just made it with salmon and herbs from the garden--parsley, basil and chives. Served it on spaghetti squash. Perfect early fall dish. So simple too.
    Thanks!

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  4. Thank you so much for commenting. I am so glad this recipe worked for you and I will try it with salmon next time on your recommendation!
    Claire

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