Oven Poached Fish With Horseradish Cream Sauce
|Boneless, skinless lingcod fillets/Greenland turbot / halibut / giant sea bass / rockfish / sole fillets / steaks, cut about 1 inch thick||2 Pound (Not More Than 1 Inch Thick)|
|Homemade chicken broth/Canned regular strength chicken broth||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Horseradish cream sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Minced parsley/Green onions||1 Tablespoon|
Rinse fish and pat dry.
Arrange fillets side by side in a shallow, close-fitting baking dish or pan.
If any fillets are thinner than 1/2 inch, fold them in half.
Pour 1/2 cup of the broth over fish; sprinkle with lemon juice, then sprinkle lightly with salt, if desired.
Cover and bake in a 400° oven until fish flakes readily when prodded with a fork in thickest part, 10 to 22 minutes.
Let cool slightly.
Holding fish in place with a wide spatula, drain juices into a measuring cup; you should have about 1 cup liquid.
If necessary, boil to reduce to 1 cup or add additional broth to make 1 cup.
Cover fish and refrigerate until cold, about 3 hours.
Prepare Horseradish Cream Sauce and let cool; spoon over cold fish, covering completely.
(At this point, you may cover and refrigerate until next day.) Bake fish, uncovered, in a 400° oven until sauce is bubbly around edges and fish is hot, 10 to 12 minutes.
Garnish with parsley.