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!