By Sheri
FIX UP A FAB FISH DISH FAST!
Delicious wine-baked fish fillets in a satisfying white sauce are faster and easier to prepare than you may think. Many people overcook fish which can make it dry and tough. As a general rule of thumb, all kinds of fish take not more than 10 minutes of cooking time per inch of thickness.
The problem is that most packages of fish fillets feature cuts that are thicker in the middle than they are at the ends. The trick is to pick the fillets with the most even flatness and cook them just until the centers are done.
Properly cooked fish tends to flake easily without being dry. The color should just change from dark and shiny, or slightly translucent, to flaky and uniformly cooked.
FABULOUS FISH FILLETS IN WHITE WINE SAUCE RECIPE:
Makes 4 (6 ounce) fish servings with approximately ½ cup sauce per serving
Perfect as a cold weather comfort food dish! It may be served over rice or mashed potatoes and accompanied by a salad, peas or broccoli. Garnish with sprigs of parsley and/or dill.
1 ½ lbs boned fish fillets – any type
lemon juice and your favorite seasonings to sprinkle on the fish (I like pepper, a small amount of garlic powder and paprika)
1 ½ cups white wine – your favorite
Sauce ingredients:
3 Tablespoons flour
6 Tablespoons butter
2 cups milk
1. Wash fish fillets and pat dry with paper towels. Sprinkle fillets with lemon juice and seasonings.
2. Place the prepared fillets and the wine in a covered, buttered casserole dish and bake in a preheated 425F oven until just cooked through – this could be anywhere from 5 to 15 minutes depending on the thickness of the fish. (about 10 minutes per inch thick)
3. While the fish is baking, start preparing the white sauce by melting the butter and stirring in the flour gradually with a whisk to form a smooth paste. Keep the heat at a low simmer. Smoothness in the sauce will take some gentle simmering to achieve. If lumps do occur after cooking, use a sieve to remove them.
4. Keep the sauce warm and gradually stir in the milk along with the pan juices from the finished baked fish. Also keep the fish warm while finishing the sauce. Add the pan juices gradually to maintain a medium consistency in the sauce while it’s simmering. Taste and adjust the seasonings to your liking as well as to your choice of mashed potatoes or rice.