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Lingcod In Mushroom Tarragon Sauce

Chef.Foodie's picture
Ingredients
  Butter 2 Tablespoon
  Mushrooms 4 Ounce, thinly sliced
  All purpose flour 1 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Tarragon 3⁄4 Teaspoon, dry
  Ground white pepper 1⁄4 Teaspoon
  Dry white wine 1⁄4 Cup (4 tbs)
  Parmesan cheese 2 Tablespoon, grated
  Boneless, skinless lingcod fillets 2⁄3 Pound
  Parsley 1 Tablespoon, minced
Directions

Melt 1 tablespoon of the butter in a medium-size frying pan over medium-high heat.
Add mushrooms and cook, stirring often, until lightly browned (about 7 minutes).
Reduce heat to medium and add remaining 1 tablespoon butter; when butter is melted, stir in flour and cook, stirring, until bubbly (about 1 minute).
Remove from heat and stir in milk, tarragon, and white pepper.
Return to heat and cook, stirring, until sauce boils and thickens (about 2 minutes).
Add wine and cheese; stir well.
Remove from heat and set aside.
Rinse fish and pat dry; if necessary, cut into 2 equal-size pieces.
Arrange fish in a shallow baking dish just large enough to hold it in a single layer.
Pour mushroom sauce over fish.
Bake in a 350° oven until fish is just opaque but still moist in thickest part; cut to test (15 to 20 minutes).
With a wide spatula, transfer fish to 2 dinner plates; spoon sauce over fish and sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Seafood
Cook Time: 
20 Minutes
Servings: 
2

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