Poached Fish Berg-Style Recipe

Name: Poached Fish Berg-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 to 2 lb. fish fillets; 1 tsp. salt; pepper to taste; butter; 1 medium onion, minced; 3/4 c. well-drained canned tomatoes; parsley, minced; 1/4 c. water with 1/2 tsp. lemon juice or 1/4 c. white wine; 1/4 c. light cream; 1 tsp. flour

Servings: persons

1 1/2 to 2 lb. fish fillets
1 tsp. salt
pepper to taste
butter
1 medium onion, minced
3/4 c. well-drained canned tomatoes
parsley, minced
1/4 c. water with 1/2 tsp. lemon juice or 1/4 c. white wine
1/4 c. light cream
1 tsp. flour

1
Cut a circle of waxed paper to fit a 10-inch skillet.
2
Tear a small hole in the center.
3
Set aside.
4
Sprinkle fish with salt and pepper.
5
Saute onion with some butter in the skillet until golden brown.
6
Top with the fish, tomatoes and parsley.
7
Add the lemon water or white wine.
8
Lay the paper circle on top.
9
Bring to a boil.
10
Cover and cook over high heat 5 to 10 minutes.
11
Remove cover and paper.
12
Pour cream around the fish.
13
Mix 1 tablespoon softened butter with the flour and stir into the cooking liquid, moving skillet in a circular motion to blend until sauce thickens. Spoon sauce over fish and sprinkle with parsley.
14
Serve from skillet or arrange on a platter with the sauce.

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* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 to 2 lb. fish fillets, 1 tsp. salt, pepper to taste, butter, and more.

Yes, Poached Fish Berg-Style 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.

Poached Fish Berg-Style

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