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Whitefish With Filbert And Lemon Sauce

21st.Century.Chef's picture
  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
For sauce
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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