Baked Recipe: Baked Fish with Port Wine Sauce

Baked Fish with Port Wine SauceWhite fish fillets healthy recipes are seasoned with paprika and salt and baked in the oven, flavored with a delectable port wine sauce thickened with cream and egg yolks in this easy healthy dinner recipe for Baked Fish with Port Wine Sauce. You can use any type of white fish to make this recipe including cod, haddock, whiting, pollock and others. Unlike oily fish, white fish thrive near or on the seafloor, contains oil only in the liver and has dry and white flesh. In fish recipes, fish fillets are used to make a flavorful dish. You can ask your fishmonger to fillet the fish for you or you can fillet them yourself if you are experienced in doing so.

Port wine, which is used to flavor the fish and is also used to make the sauce that accompanies the dish, is a fortified wine from Portugal. It is typically a sweet red wine often served as a dessert wine and can come in dry or semi-dry varieties. There are also fortified wines produced outside Portugal but in the same style as Port. The port wine adds sweetness and a tangy flavor to the fish fillets, and at the same time gives it moisture to keep it from drying. Since white fish tends to dry out, the creamy sauce complements it very well.

Ingredients: 250gms white fish fillets, 2 tablespoon butter, 2/3 cup port wine, 2 each egg yolks, beaten, 1 tablespoon fresh whipped cream, Dash of paprika, Salt to taste

Preparation Instructions: Baked Fish with Port Wine Sauce Recipe

In a pan add butter and season the fish fillets with salt and paprika. Cover and bake it in a preheated oven at 350 degree F for about 4-5 minutes. Add the port wine and continue cooking until the fish is tender for about 15 to 20 minutes. Once cooked drain the excess liquor and cook in a saucepan to reduce it a little. Allow it to cool, and mix the egg yolks, add cream and reheat very gently but do not boil. Pour the sauce over the fish.

If you are cooking with frozen fish fillets, thaw them first in the refrigerator before baking. Rinse the fish thoroughly with cold water and pat dry with paper towels. Make sure all the excess moisture is absorbed before cooking. Use a baking dish or pie plate to cook the fish. You can also use an over-proof pan. Spray the pan with a non-stick cooking spray to keep the fish from sticking in the pan while it is cooking.

Source: www.gourmandia.com

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