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Reference to Preparing Yummy Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF

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Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF

We hope you got benefit from reading it, now let's go back to vickys baked fish with parsley cream sauce, gf df ef sf nf recipe. To make vickys baked fish with parsley cream sauce, gf df ef sf nf you need 8 ingredients and 6 steps. Here is how you cook it.

To prepare an unforgettable Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF, here are the ingridients needed:

  1. Prepare 4 of white fish fillets - cod, haddock, hake etc around 200g weight.
  2. Get 1 squeeze of lemon juice.
  3. Use to taste of salt & pepper.
  4. Provide 1 tbsp of dairy-free spread such as Vitalite or Earth Balance.
  5. Provide 1 tbsp of cornstarch / cornflour.
  6. Provide 300 ml of light coconut milk.
  7. You need 4 tbsp of freshly chopped parsley.
  8. Prepare to taste of salt and pepper.

After preparing the materials, now you are good to prepare your appetizing Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF by following the procedures on this section:

  1. Preheat the oven to gas 4 / 180C / 350°F. Grease 4 squares of tin foil big enough to wrap your fish fillets in a parcel with butter so the fillets won't stick to it.
  2. Lay a fillet in the middle of each piece of buttered foil, season with salt & pepper and a squeeze of lemon juice and fold the foil like an envelope around the fish.
  3. Place the wrapped fillets on an oven tray and bake for 16 - 20 minutes. They should be a uniform colour throughout and starting to flake.
  4. In the meantime cook some vegetables to serve alongside such as broccoli, potatoes, carrot, cabbage etc and start the sauce.
  5. In a pan melt the dairy-free spread, stir in the cornstarch then gradually add the milk stirring constantly until it thickens.
  6. Season with salt and pepper, stir in the parsley then serve poured over the fillets.

Katherine's Baked Squid CF, EF, GF, LF, MF, NuF, PF, SeF, SF, WF. Freefrom Prawns with Coconut Milk CF; DF; EF;GF; NuF; SF; WF (from Michelle's new book Cooking Gluten, Wheat and Freefrom Prawns in a Cream Sauce Wrapped in Pancakes EF; GF; NiF; NuF; WF; cbDF; cbLF; cbSF. Reserve the milk to make the parsley sauce. Break the fish into large chunks, discarding the skin as you go. Leave the fish to cool completely.

Recipe : Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF

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