Ingredients with Measurements:
- 4 fillets of white fish (such as cod or haddock), about 6 oz each
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 cup unsalted butter, melted
- 1/4 cup dry white wine
- 1/4 cup chicken or vegetable broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowls
- Whisk
- Oven
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together flour, salt, pepper, and paprika.
3. Dip each fish fillet in the flour mixture, shaking off any excess.
4. Place the fillets in a greased baking dish.
5. In a separate bowl, whisk together melted butter, white wine, and broth.
6. Pour the butter mixture over the fish fillets.
7. Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
8. While the fish is baking, make the Rhode Island dressing. In a small bowl, mix together parsley, chives, tarragon, mayonnaise, sour cream, Dijon mustard, lemon juice, garlic, salt, and pepper.
9. Serve the baked fish hot with a dollop of Rhode Island dressing on top.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 23g
Saturated Fat: 10g
Cholesterol: 110mg
Sodium: 640mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 1g
Protein: 28g
Substitutions for ingredients:
- Any white fish can be used instead of cod or haddock.
- Vegetable broth can be used instead of chicken broth.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add sliced lemons or onions to the baking dish for extra flavor.
- Use different herbs in the Rhode Island dressing, such as basil or dill.
- Add capers or chopped pickles to the dressing for a tangy twist.
Tips and tricks:
- Pat the fish fillets dry with paper towels before dipping them in the flour mixture to ensure the coating sticks.
- Use a meat thermometer to check that the fish has reached an internal temperature of 145°F.
- Let the fish rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the fish in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fish on a bed of cooked rice or quinoa, with a side of roasted vegetables.
Garnishes:
Garnish with fresh herbs, lemon wedges, or chopped nuts.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Roasted vegetables (such as asparagus or Brussels sprouts)
- Steamed green beans
- Garlic mashed potatoes
Troubleshooting advice:
- If the fish is not cooked through after the recommended baking time, return it to the oven for a few more minutes.
- If the Rhode Island dressing is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw fish to prevent cross-contamination.
- Use a meat thermometer to ensure the fish has reached a safe internal temperature of 145°F.
Food history:
Rhode Island dressing is a mayonnaise-based sauce that originated in the state of Rhode Island in the United States. It is similar to tartar sauce, but typically contains a mix of fresh herbs and is served with seafood.
Flavor profiles:
This dish is savory and buttery, with a hint of paprika and a tangy Rhode Island dressing.
Serving suggestions:
Serve the fish hot with a generous spoonful of Rhode Island dressing on top, and a side of your choice.
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