Recipe: Yummy Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce

Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce. Scrumptious Fish Recipes To Make Any Meal A Success With Kraft®, Try Today! Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Sprinkle fish with shallots, then pour over sauce.

Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce Rub salmon with the mixture and arrange in baking dish. Season with a good pinch of salt and pepper. Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce This is a quick and simple fish entree delicious enogh for company but also a great weekday meal. You can cook Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce using 16 ingredients and 5 steps. Here is how you cook that.

Ingredients of Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce

  1. It’s 1 1/2 pound of skinless fish fillets such as cod fillets.
  2. It’s 1/4 cup of fresh grated romano cheeae.
  3. You need 4 tablespoons of butter, melted.
  4. Prepare of juice of 1 lemon.
  5. You need 1 teaspoon of dijon nustard.
  6. Prepare 1 of shallot, chopped.
  7. You need 1 of jalapeno pepper, roasted and chopped.
  8. Prepare 2 of garlic cloves, minced.
  9. Prepare to taste of salt and pepper.
  10. It’s 1 teaspoon of sriracha seasoning salt.
  11. You need 1 of teapoon hot sauce, such as franks brabd.
  12. Prepare 1/2 teaspoon of dryed thyme.
  13. It’s 14 cup of heavy cream.
  14. Prepare 1/4 cup of chicken broth.
  15. Prepare of To Garnish.
  16. Prepare of fresh chopped parsley and sliced green onions.

The fish cooks and produces moist tender flakes while making a flavor packed sauce. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Line a sheet pan with parchment/baking paper. Add de-boned fish fillets and asparagus (green beans, sugar snap peas or broccoli can be substituted).

Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce instructions

  1. Preheat the oven to 375. Butter a baking dish that can hold the fish in one layer.
  2. Season fish with salt and pepper and place in prepared pab, sprinkle romano cheese evenly over top of fish.
  3. Combine all remaining ingredients in a bowl except parsley and green onions.
  4. Pour evenly over fish and bake uncovered about 10 minutes depending g on thickness of fish until fish is cooked through.
  5. Serve spooning sauce over fish and garnish with green onions and pasley.

Pour the lemon butter sauce over the fish and asparagus and season with salt and pepper. I also love how the edges of thin fish fillets go nice and crispy! The sauce is incredible – fresh, light yet creamy. As the filets begin to flake, add the heavy cream, and bring it to a slight boil. Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce.

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