Baked Fish Fillet-european Style (signature)

From Chef Erika G. Cenci's second "A Touch of Europe Cookbook - Bringing Fresh to the Table Naturally". Recipe recreated and demonstrated on "Cooking with Erika", a weekly-local TV Segment aired March 8, 2001.

4 large pieces of fresh fish fillet, such as Red Snapper, Sole, Cod or Orange Roughy
1 tablespoon of fresh lemon juice
1 teaspoon of sea salt
1/2 teaspoon pepper
2 tablespoons of unsalted butter
1 cup of onion, chopped
1 large carrot, peeled and thinly sliced
1/2 pound mushrooms, such as button mushrooms, sliced
2 1/2 tablespoons of all-purpose flour
1 cup whipping cream
1/2 cup of dry white wine
Salt and pepper
Butter, for greasing
6 tablespoons Swiss cheese, grated
Parsley, for garnish

Preheat oven to 375 degrees Fahrenheit

Wash fish and pat dry. Sprinkle fish with lemon juice, salt and pepper, cover with plastic wrap, and refrigerate until ready to use.

Vegetables: In a medium saucepan, melt 1-tablespoon of butter over medium heat, add onion, carrot, and sautee for 5-minutes and set aside.

Sauce: In another medium saucepan, melt remaining butter over medium-high heat, add mushroom, sautee for 5-minutes, or until golden in color, stir-in flour, add cream and cook for 2-minutes. Add wine and cook 1-more minute, or until mixture is thick. Season to taste with salt and pepper.

Arrange fish fillet in a lighty buttered ovenproof (13" x 9" x 2") casserole dish, spoon onion and carrot over fish and spoon the sauce over vegetables. Sprinkle cheese on top, bake 30-minutes, or until bubbly and garnish with parsley. Enjoy with Basmati rice, broccoli and tomato slices along with your favorite Semillon, Sauvignon Blanc, Pinot Grigio, dry Riesling or Flume Blanc.

Recipe Summary:
Yield: Serves: 4
Prep Time: about 30 minutes
Cook Time: 35 - 40 minutes

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Recipe Provided By:

Yakima, WA

Yakima Bed and Breakfast Inns