basnb.blogg.se - Cooking mama 4 kitchen magic gallery

Insert a cooking thermometer into the middle of the thickest part of the fish – 55☌ is the internal temperature for white fish when it just reaches the point of being fully cooked, which means it is at optimum juiciness! The internal temperature.If the fish is crammed in too snugly then the sauce won’t reduce and thicken.

Use a baking dish large enough so there is space between the fillets.

Try ling, snapper, barramundi, silver dory, John Dory, basa, hoki, perch or flathead.

This recipe works best with 1.5–2cm thick white fish fillets, which cook quickly in the oven.

Spoon the sauce over the fish and serve sprinkled with parsley and lemon slices. (Leave the sauce in the dish for now.) Rest for 5 minutes.Ħ. Remove the fish from the oven and transfer the fish to serving plates. (Thicker fillets around 2.5 cm will take about 17 minutes.)ĥ. Bake for 10–12 minutes until the fish is cooked, with an internal temperature of 55☌, or the flesh flakes easily.

Sprinkle the fish with the eschalot, then pour the sauce over the top.Ĥ. Sprinkle both sides of the fish with salt and pepper, then arrange the fish so there is space between each fillet. Place the fish in a 30 x 20 cm baking dish. Microwave on High in two 30-second bursts, stirring in between, until melted and smooth.ģ. Place all the lemon cream sauce ingredients in a heatproof jug or bowl. Preheat the oven to 200☌ (180☌ fan-forced).Ģ. 4 x 180 g skinless white fish fillets, about 1.5 cm thickġ.Add a simple garden salad with a bread roll for sauce-mopping, and that’s dinner done!" Semi-poached fish with a creamy lemon sauce. You simply put fillets in a baking dish, pour the sauce over, then bake. "This is the single most popular fish recipe on my website because it’s an incredibly delicious way to cook fish that’s completely effortless.