Ingredients with Measurements:
- 4 fillets of white fish (such as cod or halibut)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
Special equipment needed:
- Baking dish
- Double boiler or a heatproof bowl set over a pot of simmering water
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the fish fillets with salt and pepper on both sides.
3. In a baking dish, drizzle the olive oil and place the fish fillets in it.
4. Bake the fish for 15-20 minutes or until cooked through.
5. While the fish is baking, prepare the hollandaise sauce. In a double boiler or a heatproof bowl set over a pot of simmering water, whisk together the egg yolks and lemon juice until the mixture is thick and pale.
6. Gradually add the melted butter to the egg yolk mixture, whisking constantly, until the sauce is thick and creamy.
7. Add the cayenne pepper and paprika to the hollandaise sauce and whisk to combine.
8. Once the fish is cooked, remove it from the oven and spoon the hollandaise sauce over each fillet.
9. Return the fish to the oven and broil for 1-2 minutes or until the hollandaise sauce is lightly browned.
10. Serve the baked fish with hollandaise sauce immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Bake fish at 375°F and broil for 1-2 minutes.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 425
Fat: 38g
Carbohydrates: 1g
Protein: 20g
Sodium: 336mg
Sugar: 0g
Substitutions for ingredients:
- You can use any type of white fish for this recipe.
- If you don't have cayenne pepper, you can use chili powder instead.
- If you don't have unsalted butter, you can use regular butter but reduce the amount of salt you add to the hollandaise sauce.
Variations:
- You can add chopped fresh herbs such as parsley or dill to the hollandaise sauce for extra flavor.
- You can also add a tablespoon of Dijon mustard to the hollandaise sauce for a tangy flavor.
Tips and tricks:
- Make sure the hollandaise sauce doesn't get too hot, or it will curdle. Keep the heat low and whisk constantly.
- If the hollandaise sauce is too thick, you can add a tablespoon of warm water to thin it out.
- You can prepare the hollandaise sauce ahead of time and reheat it gently before serving.
Storage instructions:
Leftover baked fish with hollandaise sauce can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the baked fish with hollandaise sauce, place it in a baking dish and cover it with foil. Bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the baked fish with hollandaise sauce on a bed of steamed vegetables such as asparagus or broccoli.
Garnishes:
Garnish the baked fish with chopped fresh herbs such as parsley or chives.
Pairings:
This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the baked fish with hollandaise sauce with a side of roasted potatoes or a green salad.
Troubleshooting advice:
If the hollandaise sauce curdles, you can try whisking in a tablespoon of warm water to bring it back together. If that doesn't work, start over with a new batch of hollandaise sauce.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Hollandaise sauce is a classic French sauce made with egg yolks, butter, and lemon juice. It is often served with fish or vegetables.
Flavor profiles:
This dish has a rich and creamy flavor from the hollandaise sauce, which is balanced by the mild flavor of the white fish.
Serving suggestions:
Serve the baked fish with hollandaise sauce as a main course for a special occasion or dinner party.
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