Fish with Sage and Garlic Sauce
"This is lovely with any kind of white fish. I used halibut cheeks the for the first time and it was great!"
photo by CulinaryQueen
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 head garlic
- 2 (8 ounce) fish fillets
- salt
- pepper
- 1⁄2 cup flour
- 6 tablespoons olive oil
- 1 1⁄2 cups chicken broth
- 6 sage leaves
- 1⁄2 cup heavy cream
- 2 tablespoons chopped parsley
directions
- Preheat the oven to 400 degrees F.
- Separate and peel the garlic, and simmer in water til they are soft, about 20 minutes.
- Reserve several whole cloves, and let the rest simmer for 10 minutes more.
- Then push through a fine strainer, so you have about 1/4 cup of puree.
- Season the fish with salt and pepper and roll in flour, then saute fillets in the olive oil with the whole garlic cloves til just browned on high heat.
- Then place in oven to bake til firm.
- Meanwhile, heat the sage, broth, garlic puree and cream, and whisk until just thickened,~5 min.
- Pour the sauce over the fish a few minutes before it is done.
- Serve with a couple of spoonfuls of sauce over the fish.
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Reviews
-
We enjoyed this and thought the flavors were very subtle. I used fresh sage and parsley, both snipped from my small herb garden. I used cod and also thickened the sauce with a bit of cornflour. Served with rice. -
I didn't bread the fish with flour or fry it, I used Talapia and grilled it. I made the sauce with fresh sage & parsley. I also thickened it a bit with cornstarch. This is a very tasty sauce. My family enjoyed it very much. I will definately make it again. Thanks Gay! -
Loved this! Garlic and Sage, nice flavor. I used tilapia. -
I have made this recipe twice now. It introduced me to sage (first time I've cooked with it). It is very very tasty.
RECIPE SUBMITTED BY
Gay Gilmore
Seattle, WA
I'm really just learning how to cook, but I hope that my skills at eating will really guide me in this endeavor. ;-) I think that sharing recipes on the internet is better than any cookbook. Of course, I founded Recipezaar, so I might be a little biased.
