Baked Fish Fillet-european Style (signature)

Description:
From Chef Erika G. Cenci's second "A Touch of Europe Cookbook - Bringing Fresh to the Table Naturally". Recipe recreated and demonstrated on "Cooking with Erika", a weekly-local TV Segment aired March 8, 2001.

Ingredients:
4 large pieces of fresh fish fillet, such as Red Snapper, Sole, Cod or Orange Roughy
1 tablespoon of fresh lemon juice
1 teaspoon of sea salt
1/2 teaspoon pepper
2 tablespoons of unsalted butter
1 cup of onion, chopped
1 large carrot, peeled and thinly sliced
1/2 pound mushrooms, such as button mushrooms, sliced
2 1/2 tablespoons of all-purpose flour
1 cup whipping cream
1/2 cup of dry white wine
Salt and pepper
Butter, for greasing
6 tablespoons Swiss cheese, grated
Parsley, for garnish

Directions:
Preheat oven to 375 degrees Fahrenheit

Wash fish and pat dry. Sprinkle fish with lemon juice, salt and pepper, cover with plastic wrap, and refrigerate until ready to use.

Vegetables: In a medium saucepan, melt 1-tablespoon of butter over medium heat, add onion, carrot, and sautee for 5-minutes and set aside.

Sauce: In another medium saucepan, melt remaining butter over medium-high heat, add mushroom, sautee for 5-minutes, or until golden in color, stir-in flour, add cream and cook for 2-minutes. Add wine and cook 1-more minute, or until mixture is thick. Season to taste with salt and pepper.

Arrange fish fillet in a lighty buttered ovenproof (13" x 9" x 2") casserole dish, spoon onion and carrot over fish and spoon the sauce over vegetables. Sprinkle cheese on top, bake 30-minutes, or until bubbly and garnish with parsley. Enjoy with Basmati rice, broccoli and tomato slices along with your favorite Semillon, Sauvignon Blanc, Pinot Grigio, dry Riesling or Flume Blanc.



Recipe Summary:
Yield: Serves: 4
Prep Time: about 30 minutes
Cook Time: 35 - 40 minutes
Comments:



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Recipe Provided By:

Yakima, WA

Yakima Bed and Breakfast Inns