Roasted Fish with Light Herb Sauce
If you have approximately 25 minutes to spend in the kitchen, Roasted Fish with Light Herb Sauce might be a super pescatarian recipe to try. This recipe serves 4 and costs $3.82 per serving. One portion of this dish contains roughly 29g of protein, 6g of fat, and a total of 209 calories. Head to the store and pick up butter, haddock fillets, korean marinade, and a few other things to make it today. A few people made this recipe, and 63 would say it hit the spot. It works well as a main course. It is brought to you by Taste of Home. Overall, this recipe earns a solid spoonacular score of 54%. Salt and Herb Roasted Whole Fish, Fish Burgers With a Herb Sauce, and Fish Minestrone with Herb Sauce are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon butter
4 haddock fillets (6 ounces each)
2 tablespoons half-and-half cream
1/2 teaspoon herbes de Provence or dried rosemary, crushed
1/4 cup marinade for chicken
2 teaspoons olive oil
1/2 teaspoon pepper
1/2 teaspoon salt
1 shallot, thinly sliced
Equipment:
baking pan
sauce pan
Cooking instruction summary:
Directions Place the fillets in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with oil; sprinkle with salt and pepper. Bake at 450° for 14-18 minutes or until fish flakes easily with a fork. Meanwhile, in a small saucepan over medium heat, cook and stir shallot and herbes de Provence in butter until shallot is tender. Stir in marinade for chicken; cook and stir for 1 minute. Add cream; cook and stir 1 minute longer. Spoon over fish. Yield: 4 servings. Editor's Note: Look for herbes de Provence in the spice aisle. This recipe was tested with Lea & Perrins Marinade for Chicken. Originally published as Roasted Fish with Light Herb Sauce in Taste of HomeApril/May 2012, p50 Nutritional Facts 1 fillet with 1 tablespoon sauce equals 222 calories, 7 g fat (3 g saturated fat), 109 mg cholesterol, 726 mg sodium, 5 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. Place the fillets in a greased 15-in. x 10-in. x 1-in. baking pan.
2. Brush with oil; sprinkle with salt and pepper.
3. Bake at 450° for 14-18 minutes or until fish flakes easily with a fork.
4. Meanwhile, in a small saucepan over medium heat, cook and stir shallot and herbes de Provence in butter until shallot is tender. Stir in marinade for chicken; cook and stir for 1 minute.
5. Add cream; cook and stir 1 minute longer. Spoon over fish.
Nutrition Information:
covered percent of daily need
