Whitefish With Filbert And Lemon Sauce
|Cod/Any fresh whitefish such as a sole / flounder||3 Pound|
|Butter/Olive oil||1 Tablespoon|
|Filberts||1⁄2 Cup (8 tbs), coarsely ground|
|Lemon||1 , juiced|
|Clam juice/Fish stock||1 Cup (16 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
|Lemon||1⁄2 , juiced|
Divide the fish into 8 portions and place each in a buttered individual baking dish.
Add salt and freshly ground pepper to taste.
Brush each portion with melted butter and top with a tablespoon or so of coarsely chopped filberts.
Sprinkle with a bit of fresh lemon juice.
Bake at 350° for 20-25 minutes, or until the fish is tender but not dry.
For the sauce, melt the butter in a small saucepan and add the flour.
Cook for a moment and then add the clam juice or fish stock.
Stir over medium heat until the sauce thickens.
Add the salt and pepper and the white wine.
Just before serving add the lemon juice.
Pour a bit of the sauce over the fish.
Serve as a first course or with Pasta and Fresh Asparagus and Carrot and Zucchini Salad.
Serving size: Complete recipe
Calories 2056 Calories from Fat 759
% Daily Value*
Total Fat 88 g135.5%
Saturated Fat 28.1 g140.3%
Trans Fat 0 g
Cholesterol 682 mg227.3%
Sodium 1644.7 mg68.5%
Total Carbohydrates 45 g15.1%
Dietary Fiber 11.6 g46.4%
Sugars 3.7 g
Protein 260 g519.9%
Vitamin A 37.7% Vitamin C 141.6%
Calcium 40.6% Iron 58.8%
*Based on a 2000 Calorie diet