Words cannot describe how delicious this dish is. Honestly when I decided to make this I could not have imagined how delicious it would be. And the best thing is, it is so easy to make, it takes so little effort and you will look like you are the greatest cook in the world.
Anyone that loves fish, but is scared to cook it, needs to start here.
These are the steps, place fish in dish, melt sauce, pour sauce over fish, bake, done. You will have dinner on the table in about 15 minutes, 20 minutes if you take your time, and of that 15-20 minutes, about 10 minutes is baking time.
Now I served it with mashed potatoes, which was fabulous, but if you want a lazy night, just serve it with bread, as you need something to mop up the sauce with. But in all seriousness, make the mash, you won't regret it.
The sauce is delicately light, not what you would expect from a cream sauce. The fish is flakes away and is juicy and tender and delicate and delicious.
I use ling fillets, as they are my favourite white fish fillet, you really can't wreck it. but any fairly flat white fish fillet is okay here, about 2cm in thickness or less. Any thicker, and the fish will take longer to bake which will thicken the sauce too much so you’ll need to thin it with a splash of water.
Now I also doubled the recipe, but rather than doubling the sauce, I just made two batches of it, and put the fish in two dishes (as I didn't have a dish big enough to fit the fillets in one dish, with also leaving space between the fillets). We ate it all, no one was going to leave any fish behind.
This is something everyone needs to make, your family will love it.
Anyone that loves fish, but is scared to cook it, needs to start here.
These are the steps, place fish in dish, melt sauce, pour sauce over fish, bake, done. You will have dinner on the table in about 15 minutes, 20 minutes if you take your time, and of that 15-20 minutes, about 10 minutes is baking time.
Now I served it with mashed potatoes, which was fabulous, but if you want a lazy night, just serve it with bread, as you need something to mop up the sauce with. But in all seriousness, make the mash, you won't regret it.
The sauce is delicately light, not what you would expect from a cream sauce. The fish is flakes away and is juicy and tender and delicate and delicious.
I use ling fillets, as they are my favourite white fish fillet, you really can't wreck it. but any fairly flat white fish fillet is okay here, about 2cm in thickness or less. Any thicker, and the fish will take longer to bake which will thicken the sauce too much so you’ll need to thin it with a splash of water.
Now I also doubled the recipe, but rather than doubling the sauce, I just made two batches of it, and put the fish in two dishes (as I didn't have a dish big enough to fit the fillets in one dish, with also leaving space between the fillets). We ate it all, no one was going to leave any fish behind.
This is something everyone needs to make, your family will love it.
Recipe
Recipe adapted from Nagi Maehashi's cookbook 'Dinner'
Serves 4
4 x 150-180g fish fillets, about 1.5-2cm thick, skinless and boneless
50g unsalted butter
1/4 cup thickened cream
1–2 garlic cloves, finely chopped
1 tablespoon Dijon mustard
1½ tablespoons lemon juice
Salt & white pepper, to taste
1½ tablespoons eschalots, from 1-2 eschalots
Fresh parsley and lemon slices, to serve
Mashed potato, to serve
Green Salad, to serve
Preheat oven to 200°C/180C fan forced.
Season the fish with salt and white pepper to taste. Place the fish in an 30 x 20cm baking dish, make sure you have space between the fillets, do not cram them in. Sprinkle the eschalots over the fillets.
Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth. You can do it on the stove top if you prefer.
Pour the sauce over and around the fillets.
Bake for 10–12 minutes, or until fish is just cooked, really thick fillets can take longer, it will flake when touched with a fork. Remove from oven, garnish with parsley and lemon wedges, if using, and serve straight to the table.
Serve with mashed potatoes and a green salad.
Serves 4
4 x 150-180g fish fillets, about 1.5-2cm thick, skinless and boneless
50g unsalted butter
1/4 cup thickened cream
1–2 garlic cloves, finely chopped
1 tablespoon Dijon mustard
1½ tablespoons lemon juice
Salt & white pepper, to taste
1½ tablespoons eschalots, from 1-2 eschalots
Fresh parsley and lemon slices, to serve
Mashed potato, to serve
Green Salad, to serve
Preheat oven to 200°C/180C fan forced.
Season the fish with salt and white pepper to taste. Place the fish in an 30 x 20cm baking dish, make sure you have space between the fillets, do not cram them in. Sprinkle the eschalots over the fillets.
Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth. You can do it on the stove top if you prefer.
Pour the sauce over and around the fillets.
Bake for 10–12 minutes, or until fish is just cooked, really thick fillets can take longer, it will flake when touched with a fork. Remove from oven, garnish with parsley and lemon wedges, if using, and serve straight to the table.
Serve with mashed potatoes and a green salad.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060718202375/
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