Fish with Creamy Orange & Parsley Sauce
This recipe is based on an old Welsh recipe for a parsley cream sauce. It’s usually served with poached fish, although we’ve baked the fillets instead. It’s got a lovely mix of flavors and the sweetness of oranges to make it a memorable meal.
Ingredients
Fish
- 4 white fish fillets 6 ounces each
- Kosher salt to taste
- Pepper to taste
Orange Rosemary Parsley Sauce
- 1 sprig rosemary
- 5 peppercorns
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon heavy cream
- 1 Limoneira® orange finely zested & juice
- 1/4 cup parsley chopped
- Kosher salt to taste
- Pepper to taste
Instructions
Fish
- Preheat oven to 400ºF, and drizzle a baking dish with olive oil.
- Season the fish fillets on both sides with salt and pepper to taste.
- Bake for about 15 minutes, or until the fish is opaque, and flakes easily with a fork.
Sauce
- Add the rosemary, peppercorns, and milk to a saucepan over a medium setting.
- Bring to a simmer for about 5 minutes.
- Remove from the heat, strain out the rosemary and peppercorns, and allow the milk to cool.
- Once cooled, melt the butter in a saucepan, and add the flour. Stir together, and allow it to cook over a medium setting for a 3 to 5 minutes without burning.
- Dribble in the seasoned milk, stirring constantly. Heat, continuing to stir, until the sauce is thick.
- Remove from the heat and add the remaining ingredients, stirring to incorporate them.
- Serve over the fish immediately.
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