Here it is something quick, delicious and useful. In just 20-30 minutes, this dish is ready – from entering your house to serving it at the table. I promise! Try it! And the taste is really exquisite, it’s all like a Michelin starred restaurant :).
For this recipe, I was inspired by one of my favorite culinary chef experimenters, Nagi (RecipeTin Eats), who was born in Japan and grew up in Australia. The exotic origin of this lady implies incredible taste. Bon appetit!
INGREDIENTS:
DIRECTIONS:
For this recipe you can use a different type of fish, which is preliminary cleaned and prepared for consumption in the form of fillets. I used hake fillets.
In a non-metallic bowl, place the cream, soft or melted butter, smashed garlic, lemon juice, mustard and a pinch of salt and pepper.
Mix well to obtain a homogeneous mixture. Place in the microwave oven twice for about 30 seconds round each until a homogeneous mixture is obtained.
Sprinkle the fish fillets with salt and pepper on both sides and arrange them well in a pan so that they do not overlap.
Pour the cream mixture.
Spread the mixture well over the fillets. If desired, sprinkle with some finely chopped green onions.
It seemed to me that the mixture looks pretty thick and I wanted some more sauce to the dish. So I added about 1/2 glass of water directly to the pan. Thus the sauce became rarer.
Bake the fish for about 10-15 minutes.
When serving, sprinkle finely chopped green onions or parsley. Make sure to pour some more from the delicious sauce left in the pan on top of the fillets.
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
For this recipe you can use a different type of fish, which is preliminary cleaned and prepared for consumption in the form of fillets. I used hake fillets.
In a non-metallic bowl, place the cream, soft or melted butter, smashed garlic, lemon juice, mustard and a pinch of salt and pepper.
Mix well to obtain a homogeneous mixture. Place in the microwave oven twice for about 30 seconds round each until a homogeneous mixture is obtained.
Sprinkle the fish fillets with salt and pepper on both sides and arrange them well in a pan so that they do not overlap.
Pour the cream mixture.
Spread the mixture well over the fillets. If desired, sprinkle with some finely chopped green onions.
It seemed to me that the mixture looks pretty thick and I wanted some more sauce to the dish. So I added about 1/2 glass of water directly to the pan. Thus the sauce became rarer.
Bake the fish for about 10-15 minutes.
When serving, sprinkle finely chopped green onions or parsley. Make sure to pour some more from the delicious sauce left in the pan on top of the fillets.
