Two Baked Fish Recipes – Efficient And Simple

Both of these baked fish recipes from France are ideal solutions for anyone who would like to cook fish without even smelling up the house. They go together in a few moments, and cook fast, leaving you enough time to prepare sausage or rice as an accompaniment. Your fish dinner is ready to eat in 30 minutes and the following day no one understands you’d fish the evening before.

It is possible to use any filet of fish you would like to prepare these fish recipes. Definitely start with fresh fish however, rather than rooted. Frozen fish will be watery and can be best utilized in soups and sauces.

Ready to start? Recipe number one calls for rolling out the fish and recipe number-one for baking it in parchment paper (what the French call en papillote). Both of these touches add elegance without you having to perform a great deal of fussing.

2 pounds lean fish fillets (sole for example) salt and pepper 3 tbsp butter two shallots 1/4 cup bread crumbs 1/4 cup white wine 1/4 cup thick cream 1 tablespoon chopped fresh parsley, or 2 tsp dried herbs

Butter a baking dish with 1 tablespoon butter and sprinkle with half the shallots.

Sprinkle the fish with salt and pepper, then roll up each filet.

Sprinkle with remaining shallots, bread crumbs and herbs, then pour cream and wine on top. Melt the other two tablespoons of butter and drizzle on top.

Bake at 400 degrees F for 20 minutes. Serve hot.

Serves 6.

Poisson en Papillote
4 fish filets, totalling around 1 pound 1/2 cup heavy cream 2 small zucchini 1 lemon 1 bunch of chives salt and pepper

Preheat the oven to 400? F.

Cut four pieces of aluminum foil, about 15 inches long every one.

Wash the zucchini and cut it into thin slices.

Chop the chives finely and put them in a little bowl. Squeeze the lemon, adding the juice to the chives. Mix in the thick cream.

Place each filet on top of its bit of aluminum foil. Salt and pepper the fish lightly. Place the zucchini in addition to the bass, evenly dividing it among the four bits. Pour a couple tablespoons of the cream mixture on top of each filet.

It is possible to roll the top edges to ensure everything is secure, but you should be careful not to tear the aluminum foil.

Place the four bundles in an oven proof dish and place the dish from the oven.

Serves 4.

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