Oven Poached Fish With Horseradish Cream Sauce Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Boneless, skinless lingcod fillets/Greenland turbot / halibut / giant sea bass / rockfish / sole fillets / steaks, cut about 1 inch thick2 Pound (Not More Than 1 Inch Thick)
 Homemade chicken broth/Canned regular strength chicken broth1⁄2 Cup (8 tbs)
 Lemon juice1 Tablespoon
 Salt To Taste
 Horseradish cream sauce1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
 Minced parsley/Green onions1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 981 Calories from Fat 178

% Daily Value*

Total Fat 18 g28.5%

Saturated Fat 0.93 g4.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2086.1 mg86.9%

Total Carbohydrates 27 g8.9%

Dietary Fiber 0.55 g2.2%

Sugars 1 g

Protein 167 g334.1%

Vitamin A 25.3% Vitamin C 44.8%

Calcium 2.2% Iron 5.2%

*Based on a 2000 Calorie diet

Directions

Rinse fish and pat dry.
Arrange fillets side by side in a shallow, close-fitting baking dish or pan.
If any fillets are thinner than 1/2 inch, fold them in half.
Pour 1/2 cup of the broth over fish; sprinkle with lemon juice, then sprinkle lightly with salt, if desired.
Cover and bake in a 400° oven until fish flakes readily when prodded with a fork in thickest part, 10 to 22 minutes.
Let cool slightly.
Holding fish in place with a wide spatula, drain juices into a measuring cup; you should have about 1 cup liquid.
If necessary, boil to reduce to 1 cup or add additional broth to make 1 cup.
Cover fish and refrigerate until cold, about 3 hours.
Prepare Horseradish Cream Sauce and let cool; spoon over cold fish, covering completely.
(At this point, you may cover and refrigerate until next day.) Bake fish, uncovered, in a 400° oven until sauce is bubbly around edges and fish is hot, 10 to 12 minutes.
Garnish with parsley.
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