Baked Whitefish with Sherry and Herb Sauce

    Baked Whitefish with Sherry and Herb Sauce

    (49)
    2saves
    1hour


    49 people made this

    People reckon seafood is hard to cook - it isn't. Here's a great way to prepare whitefish in a sherry sauce with tomatoes and herbs.

    Ingredients
    Serves: 8 

    • 2 tablespoons butter
    • 2 tablespoons plain flour
    • 1/2 cup (125ml) chicken stock
    • 1/2 cup (125ml) sherry
    • 2 tablespoons chopped fresh chives
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried thyme
    • 8 (125g) whitefish fillets
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3 tomatoes, peeled and sliced

    Directions
    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 150 degrees C. Lightly grease a medium baking dish.
    2. Melt butter in a medium saucepan over medium heat, and stir in flour until smooth. Gradually stir in chicken stock and sherry. Cook, stirring constantly, until thick and bubbly. Mix in chives, basil and thyme. Remove from heat and set aside.
    3. In the prepared baking dish, arrange the fish fillets in a single layer. Season with salt and pepper. Arrange tomato slices over the fish. Cover with the stock mixture.
    4. Bake 30 to 40 minutes in the preheated oven, until fish is easily flaked with a fork.
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    Reviews and Ratings
    Global Ratings:
    (49)

    Reviews in English (49)

    by
    13

    Sometimes Orange Roughy has a very fishy taste, but the tomatoes, spice and sherry add a unique flavor that compliments this meaty fish. I used stewed tomatoes rather than fresh tomatoes and the results were excellent!  -  23 Apr 2002  (Review from Allrecipes USA and Canada)

    by
    6

    The recipe was AWESOME! I added capers to the sauce, and it was wonderful. Thank you!  -  05 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    5

    I substituted flounder because my market didn't have fresh orange roughy. While the fish was moist after baking 40 minutes, there was an overpowering flavor that we didn't care for. I'm guessing that it was the amount of thyme. If you wanted to experiment with the seasonings, this recipe could have possibilities.  -  15 Jun 2003  (Review from Allrecipes USA and Canada)

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