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Carrot Topped Baked Fish

Ingredients
  Fish fillets 1 1⁄2 Pound, skin removed (Any Freshwater, 6 Ounce Each)
  Grated carrots 2 Cup (32 tbs)
  Margarine/Butter 3 Tablespoon, melted
  Lemon juice 2 Tablespoon
  Ground thyme 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Margarine/Butter 3 Tablespoon
  All purpose flour 9 1⁄2 Teaspoon (3 Tablespoons Plus 1/2 Teaspoons)
  Pepper 1⁄4 Teaspoon
  Milk 1⁄3 Cup (5.33 tbs)
Directions

Heat oven to 450°F.
Spray 13 x 9-inch baking dish with nonstick vegetable cooking spray.
Arrange fillets, slightly overlapping, in prepared dish.
Set aside.
In medium mixing bowl, combine carrots, melted margarine, juice, thyme and salt.
Spread mixture evenly over fillets.
Cover with foil.
Bake for 25 to 35 minutes, or until fish is firm and opaque and just begins to flake.
Drain liquid from fish into 2-cup measure.
Cover fish with foil to keep warm.
Set aside.
Add water to liquid in cup to equal 1 1/3 cups.
In 1-quart saucepan, melt 3 tablespoons margarine over medium heat.
Stir in flour, salt and pepper.
Blend in cooking liquid mixture and milk.
Cook for 5 to 7 minutes, or until mixture thickens and bubbles, stirring constantly.
Pour sauce evenly over fish.
Garnish with sliced green onions and lemon slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish

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