Recipe of Speedy Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce

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The ingredients needed to make Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce:

1. Prepare 1 1/2 pound skinless fish fillets such as cod fillets
2. Prepare 1/4 cup fresh grated romano cheeae
3. Get 4 tablespoons butter, melted
4. Get juice of 1 lemon
5. Get 1 teaspoon dijon nustard
6. Take 1 shallot, chopped
7. Take 1 jalapeno pepper, roasted and chopped
8. Get 2 garlic cloves, minced
9. Prepare to taste salt and pepper
10. Prepare 1 teaspoon sriracha seasoning salt
11. Make ready 1 teapoon hot sauce, such as franks brabd
12. Take 1/2 teaspoon dryed thyme
13. Take 14 cup heavy cream
14. Take 1/4 cup chicken broth
15. Make ready To Garnish
16. Make ready fresh chopped parsley and sliced green onions

Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce Jump to: Recipe Weight Loss Tips Before you jump to Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce recipe, you may want to read. Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Sprinkle fish with shallots, then pour over sauce. Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl.

Steps to make Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce:

1. Preheat the oven to 375. Butter a baking dish that can hold the fish in one layer
2. Season fish with salt and pepper and place in prepared pab, sprinkle romano cheese evenly over top of fish
3. Combine all remaining ingredients in a bowl except parsley and green onions
4. Pour evenly over fish and bake uncovered about 10 minutes depending g on thickness of fish until fish is cooked through
5. Serve spooning sauce over fish and garnish with green onions and pasley

Sprinkle fish with shallots, then pour over sauce. Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Sprinkle fish with shallots, then pour over sauce. As the filets begin to flake, add the heavy cream, and bring it to a slight boil. Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce.

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