Dinner Party Fish Fillets

Course : Fish
Serves: 8-10
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3 pounds boneless -- skinless fish -- (flounder, sole, cod)
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons sweet butter
1 1/2 tablespoons flour
1 cup milk
1 cup grated cheese
1/4 teaspoon paprika -- for sprinkling

Preparation / Directions:

Preheat oven to 350 degrees. Line a cookie sheet or broiler pan with heavy-duty foil. Arrange fillets close together, but not overlapping. (Use 2 sheets if necessary.) Sprinkle with white pepper and garlic powder. Bake (poach) uncovered in oven for 8 minutes. Fish should be tender and flaky and will make its own poaching liquid. Pour off poaching liquid immediately and reserve for sauce. (Up to this point, all can be done ahead.) Make a veloute sauce by melting butter in a saucepan. Add flour and whisk on heat for 30 seconds to cook the flour. Slowly add milk and reserved poaching liquid (approximately 3/4 cup) until sauce thickens. You may have to add a tablespoon or 2 more milk if sauce is too thick. Add garlic powder, pepper and grated cheese to taste. Pour over cooled fish. Sauce should cover entire sheet like a blanket. Sprinkle with paprika. This can be done in late afternoon. Preheat broiler. While your guests are eating their salad or first course, broil blanketed fish for 3 to 5 minutes until top becomes richly browned. Serve immediately. Note: Do not add lemon. It can curdle the sauce. The best garnish would be parsley. I usually serve it right in its own pan. Clean-up is the best, just throw away the foil! This is an easy alternative to traditional meat entrees or a wonderful additional entree.


Nutritional Information:

193 Calories (kcal); 8g Total Fat; (38% calories from fat); 9g Protein; 20g Carbohydrate; 33mg Cholesterol; 120mg Sodium

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