Romanian Baked White Fish Recipe
Description
This delightful Romanian Baked White Fish dish, cherished from my childhood, brings back fond memories of my grandmother preparing it every Friday for lunch. It’s a creamy and comforting meal that’s surprisingly easy to make, allowing you to savor the rich flavors with minimal effort. Feel free to use any flat white fish that you can find on sale; the result will be equally satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots | 2 |
| Parsley | 2 sprigs |
| Celery Root | 1/4 |
| Green Pepper | 1 |
| Butter | 1/2 cup |
| White Wine | 1 cup |
| Water | 2 cups |
| Cheese | 1 cup (grated) |
| Sour Cream | 1 cup |
| Dill | 1/2 cup (fresh, chopped) |
| White Fish | 4 fillets (flat) |
| Mushrooms | 8 oz |
Nutritional Information (per serving)
| Nutritional Component | Value |
|---|---|
| Calories | 223.7 |
| Total Fat | 9.4 g |
| Saturated Fat | 5.2 g |
| Cholesterol | 94.9 mg |
| Sodium | 194 mg |
| Total Carbohydrates | 5.2 g |
| Dietary Fiber | 1 g |
| Sugars | 1.8 g |
| Protein | 23.9 g |
Instructions
- To begin, fill a large saucepan with ample water and a generous pinch of salt, ensuring it’s well-seasoned for poaching the fish.
- Once the water is boiling, add the chopped carrots, parsley, celery root, and green pepper, allowing the vegetables to cook for about 15 minutes until they begin to soften.
- Carefully introduce the fish fillets into the bubbling pot and continue poaching until the vegetables are tender and the carrots are very soft, which should take about another 10 minutes.
- After poaching, reserve approximately one cup of the cooking liquid for later use, then allow the vegetables to cool while you proceed with the next steps.
- Using a slotted spoon, gently remove the fish from the pot and transfer it to a large baking dish (approximately 9×13 inches).
- Drizzle fresh lemon juice over the fish to enhance its flavor, and set it aside while you prepare the sauce.
- For the mushroom sauce, heat a large skillet over medium heat, adding the butter to melt. Once melted, incorporate the mushrooms, sautéing them until they are just tender.
- Sprinkle in the mushroom soup powder (or flour) while stirring continuously to combine, then gradually whisk in the reserved cooking liquid along with the white wine, cooking until the mixture thickens slightly.
- Stir in the grated cheese and sour cream, removing the skillet from the heat as the cheese melts into a creamy consistency. Finally, fold in the chopped dill for a burst of fresh flavor.
- Pour the rich mushroom sauce evenly over the poached fish and vegetables in the baking dish, ensuring everything is well coated.
- Preheat your oven to 350°F (175°C) and bake the dish for about 20 minutes, or until the cheese is melted and slightly browned on top, creating a deliciously inviting crust.
- Once done, remove the dish from the oven, let it rest for a few moments, and serve warm, perhaps with a side of crusty bread to soak up the flavorful sauce.
This recipe yields approximately eight servings, perfect for sharing with family and friends, making it an ideal choice for gatherings or special occasions. Enjoy the comforting flavors of this traditional Romanian dish, and savor the nostalgia it brings!
