Baked Croaker With Cream Sauce
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This creamy entree submitted by Tracey Medeiros of Atlanta is flavored with fresh tarragon, an aromatic, long-leafed herb that has a slight anise flavor. Croaker is often sold as a whole fish, but your fishmonger will fillet it for you.
Hands on time: Total time: 30 minutes Serves: 4
3 tablespoons unsalted butter
1 medium Vidalia onion, finely chopped
2 pounds croaker fillets
1 1/2 tablespoons chopped fresh tarragon
3/4 cup heavy cream
Preheat oven to 350 degrees. In a saute pan over medium heat, melt butter. Add onion and cook until soft and translucent, about 5 minutes, stirring frequently. Remove from heat and spread onions evenly over the bottom of a shallow baking dish, large enough to hold the fish in a single layer. Place the fish over the onions and sprinkle with tarragon, salt and pepper. Drizzle cream over the top of the fish. Cover with aluminum foil and bake for 15 minutes. Remove foil and bake another 10 minutes, or until the fish flakes when tested with a fork.
If croaker isn't available, substitute tilapia or another firm-fleshed white fish.
Per serving: 482 calories (percent of calories from fat, 60), 42 grams protein, 5 grams carbohydrates, 1 gram fiber, 32 grams fat, 223 milligrams cholesterol, 147 milligrams sodium.
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