Baked Fish with Lemon and Capers

The lemon slices cut the richness of the cream, and they make the dish look pretty to boot.


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December 2011 | By Maj Lazatin
Baked Fish with Lemon and Capers
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at a glance

Main Ingredient

Fish and Seafood

Type

Main Dishes

Preparation Time

00:00:00


Date Published

December 2011

The lemon slices cut the richness of the cream, and they make the dish look pretty to boot. Serve with lots of rice on the side or crusty bread for dipping into the delicious sauce.

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Baked Fish with Caesar Sauce,
Baked Fish with Ratatouille Sauce

ServesPrep Time 10 minutes  Cooking Time 35 minutes

 

6 slices bacon, chopped into small pieces
3 tablespoons butter
cloves of 1 head garlic, peeled and minced
2 tablespoons flour
1 liter heavy cream
4 tablespoons capers
2 (100-gram) pieces cobbler
      (or any white-fleshed fish) fillet,
       seasoned with salt and pepper
2 lemons, sliced

 

Preheat the oven to 350ºF.

In a pan over medium heat, fry bacon until some of the fat is rendered. Add butter and garlic.

3  When the garlic is golden brown, add flour and mix well. Add heavy cream. Increase the heat and let the mixture boil for 3 minutes, then add capers.

In a baking pan, add a small portion of the cream sauce then put the seasoned fish on top. Pour remaining sauce over the fish. Arrange lemon slices on top and bake for 15 to 20 minutes.

 



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