French In A Flash: Bernadette'S Poisson À La Crème Recipe – a delicious recipe with white fish, salt, Freshly cracked black pepper, cru00e8me frau00eeche, garlic, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Adjust oven rack to middle position and preheat the oven to 425u00b0F. Pat fish dry with paper towels and season with salt and pepper. Combine garlic and creme fraiche together in small bowl.
2
Place a ceramic oven-safe baking dish on the center rack of the hot oven for 5 minutes. You can use either individual ceramic oval baking dishes (5 1/2 by 8 inches), or a large ceramic baking dish (9 by 13 inches). Add 2 tablespoons butter to hot dish (or between the four individual dishes), using wooden spoon to spread butter over bottom of baking dish. Place fish skin-side-down on the buttered baking dish. Cover with the creme fraiche. Bake until the fish is just cooked though (opaque and flaky), about 12 minutes.
3
Meanwhile, in an 8 1/2-inch saute pan, melt the remaining butter over medium-low heat. Add the tomatoes with a pinch of sugar and a pinch of salt. Cover and cook until the tomatoes soften and burst, about 1 to 2 minutes.
4
Remove fish from oven, sprinkle with basil, and spoon tomatoes over the top. Serve immediately with warm, crusty bread.
208
kcal
Calories
12
g
Fat
24
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 8-ounce boneless and skinless fillets of white fish, such as red snapper or hogfish, Sea salt, Freshly cracked black pepper, 1 cup creme fraiche, and more.
Yes, French In A Flash: Bernadette'S Poisson À La Crème Recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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