Ingredients with Measurements:
- 4 fish fillets (such as cod or haddock), about 6 ounces each
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1/2 cup fish or chicken broth
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- Lemon wedges, for serving
Special equipment needed:
- Baking dish
- Saucepan
- 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. Heat the olive oil in a large skillet over medium-high heat. Add the fish fillets and cook for 2-3 minutes on each side, until lightly browned. Transfer the fish to a baking dish.
4. In the same skillet, add the white wine and broth. Bring to a boil and cook for 5 minutes, until reduced by half.
5. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, until lightly browned.
6. Slowly pour the reduced wine and broth into the saucepan with the butter and flour mixture, whisking constantly to prevent lumps. Cook for 2-3 minutes, until the sauce thickens.
7. Add the heavy cream and whisk until combined. Cook for another minute, until the sauce is heated through.
8. Stir in the chopped parsley, tarragon, and chives.
9. Pour the sauce over the fish fillets in the baking dish.
10. Bake for 15-20 minutes, until the fish is cooked through and the sauce is bubbly.
11. Serve with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 16g
Saturated Fat: 7g
Cholesterol: 100mg
Sodium: 310mg
Carbohydrates: 4g
Protein: 27g
Substitutions for ingredients:
- You can use any type of white fish fillets for this recipe.
- If you don't have white wine, you can use chicken or vegetable broth instead.
- You can use half-and-half instead of heavy cream for a lighter sauce.
Variations:
- You can add chopped garlic or shallots to the sauce for extra flavor.
- You can sprinkle grated Parmesan cheese over the fish before baking for a cheesy crust.
- You can use different herbs, such as basil or dill, instead of parsley, tarragon, and chives.
Tips and tricks:
- Make sure to pat the fish fillets dry with paper towels before seasoning and cooking to prevent them from sticking to the skillet.
- Use a whisk to prevent lumps in the sauce.
- Don't overcook the fish, as it will become dry and tough.
Storage instructions:
- Store any leftover fish and sauce in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the fish and sauce in a microwave-safe dish in the microwave or in a saucepan on the stove over low heat until heated through.
Presentation ideas:
- Serve the fish and sauce on a bed of rice or mashed potatoes for a complete meal.
- Garnish with additional chopped herbs or lemon zest for a pop of color.
Pairings:
- Serve with a side salad or steamed vegetables for a healthy meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted asparagus
- Garlic roasted potatoes
- Grilled zucchini
Troubleshooting advice:
- If the sauce is too thin, cook it for a few more minutes to thicken it.
- If the fish is overcooked, reduce the baking time or lower the oven temperature.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Sauce Rouennaise is a classic French sauce made with white wine, shallots, and butter. It is often served with fish or poultry.
Flavor profiles:
- This dish has a rich and creamy sauce with a hint of tanginess from the white wine. The fish is tender and flaky with a mild flavor.
Serving suggestions:
- Serve this dish as a main course for a special occasion or dinner party.
- This dish is also great for a romantic dinner for two.
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Region: French