Rosemary Baked Fish

2 or 3 fillets white fish (cod, flounder, etc.)
1 cup heavy cream (or half and half)
1/2 cup white wine (the better the wine, the better the dish)
1+ sprig fresh rosemary (or 2+ teaspoons dried)

Line a 2″ deep baking pan with a large sheet of parchment paper. Place two ½” thick, frozen (not thawed) white fish fillets in the pan. Cod works well, but any white fish is fine. Pour just enough heavy cream and white wine to almost cover the fish. Top with one or two fresh rosemary sprigs, or scatter a teaspoon or two of dried rosemary over the fillets. Fold the parchment paper tightly over the fillets, being sure to tuck the ends into the fold to make a tight envelope. Cover the pan with aluminum foil if desired. The idea is to steam the fish in the cream and wine while infusing the fillets with lovely rosemary. Bake at 350° for 30 to 45 minutes, depending upon the thickness of fillets used. Check for flakiness and opaqueness to determine when the fish is done.

This dish can be served with thick slices of good French bread and a crisp salad, or spooned over rice and steamed veggies in a bowl for a casual meal.

Simple to make and wonderful to eat, this herb and cream recipe can be easily doubled or tripled.

 

Recipes from Stories for Every Season

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