Roasted Fish with Light Herb Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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An easy sauce with the flavors of Provence makes fish fillets into a meal worthy of company. I like to add steamed rice and sautéed spinach to complete the plate. The recipe works with many types of fish such as cod, flounder, sole, trout, tilapia or catfish. Ingredients:
4 haddock fillets (6 ounces each) |
2 teaspoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 shallot, thinly sliced |
1/2 teaspoon herbes de provence or dried rosemary, crushed |
1 tablespoon butter |
1/4 cup marinade for chicken |
2 tablespoons half-and-half cream |
Directions:
1. Place the fillets in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with oil; sprinkle with salt and pepper. Bake at 450° for 14-18 minutes or until fish flakes easily with a fork.
2. Meanwhile, in a small saucepan over medium heat, cook and stir shallot and herbes de Provence in butter until shallot is tender. Stir in marinade for chicken; cook and stir for 1 minute. Add cream; cook and stir 1 minute longer. Spoon over fish. Yield: 4 servings.
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