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Roasted Fish with Light Herb Sauce Recipe
Roasted Fish with Light Herb Sauce Recipe photo by Taste of Home

Roasted Fish with Light Herb Sauce Recipe

Read Reviews (5)
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An easy sauce with the flavors of Provence makes fish fillets into a meal worthy of company. I like to add steamed rice and sautéed spinach to complete the plate. The recipe works with many types of fish such as cod, flounder, sole, trout, tilapia or catfish. —Suzanne Banfield, Basking Ridge, New Jersey
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 4 haddock fillets (6 ounces each)
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 shallot, thinly sliced
  • 1/2 teaspoon herbes de Provence or dried rosemary, crushed
  • 1 tablespoon butter
  • 1/4 cup marinade for chicken
  • 2 tablespoons half-and-half cream

Nutritional Facts

1 fillet with 1 tablespoon sauce equals 222 calories, 7 g fat (3 g saturated fat), 109 mg cholesterol, 726 mg sodium, 5 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Directions

  1. Place the fillets in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with oil; sprinkle with salt and pepper. Bake at 450° for 14-18 minutes or until fish flakes easily with a fork.
  2. Meanwhile, in a small saucepan over medium heat, cook and stir shallot and herbes de Provence in butter until shallot is tender. Stir in marinade for chicken; cook and stir for 1 minute. Add cream; cook and stir 1 minute longer. Spoon over fish. Yield: 4 servings.
Editor's Note: Look for herbes de Provence in the spice aisle. This recipe was tested with Lea & Perrins Marinade for Chicken.
Originally published as Roasted Fish with Light Herb Sauce in Taste of Home April/May 2012, p50

Nutritional Facts

1 fillet with 1 tablespoon sauce equals 222 calories, 7 g fat (3 g saturated fat), 109 mg cholesterol, 726 mg sodium, 5 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Roasted Fish with Light Herb Sauce(5)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 29, 2013

I really like this. I'm glad the recipe includes the brand of chicken marinade because I wouldn't have known where to look for it otherwise.

MY REVIEW
Reviewed May. 17, 2012

dja1451

This really is not a review but don't you think it is strang that the recipe is for fish yet it call for 1/4 cup marinade for chicken

I can see how that sounds confusing but it's an actual product - if you check out the editors note:

Editor's Note: Look for herbes de Provence in the spice aisle. This recipe was tested with Lea & Perrins Marinade for Chicken.

I did a little searching because I hadn't ever seen the product on my grocery shelves but it looks a lot like worcestershire sauce, in a paper covered bottle and it's actually called Marinade for Chicken.

MY REVIEW
Reviewed May. 17, 2012

This really is not a review but don't you think it is strang that the recipe is for fish yet it call for 1/4 cup marinade for chicken

MY REVIEW
Reviewed Apr. 14, 2012

This was excellent! I used tilapia filets and served it with rice pilaf. I put the fish on top of the rice and poured the sauce over all of it. It was wonderful! My son, who typically does not like fish, even ate it up!

MY REVIEW
Reviewed Mar. 8, 2012

This was very good and quite tasty! Quite nice over flounder.

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