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.