Creamy Coriander Fish
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 21 ozs Pollock (or monkfish, cut into four equal pieces)
- flour
- 1 Tbsp flour
- ¼ cup butter
- 2 shallots (diced)
- 2 garlic cloves (diced)
- ⅔ cup dry white wine
- 1 ⅔ cups fish stock
- ½ bunch cilantro (finely chopped)
- 2 Tbsps lemon juice
- 4 cilantro (to garnish)
Preparation steps
1.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3 and line a baking tray with grease-proof paper.
2.
Season the fish with salt and ground black pepper and roll in the flour.
3.
Melt 30 g butter in a hot pan and fry the fish on all sides until golden yellow. Remove from the pan and place on the prepared baking tray. Bake for 15-20 minutes.
4.
Melt the remaining butter in a pan and fry the shallots and garlic for 1-2 minutes. Dust with flour and quench with the wine and the fish stock. Mix well with a whisk and stir in the coriander. Season with salt, ground black pepper and lemon juice and simmer for 10-15 minutes on a medium heat.
5.
Arrange the fish on preheated plates and top with the sauce. Serve garnished with a sprig of coriander.
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