Saturday, January 22, 2011

Weekend Cooking - Oven-Baked French Fillets

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.

For more information, see the Welcome Post on Beth Fish Reads.

I should be posting a recipe that's fit for Bloggiesta, but I already had this one typed in and formatted. I won't post a photo this time, because it's doesn't photograph well. After you read the recipe you'll see that it's white fish with a whiteish sauce and a whiteish topping. To top it off, I usually serve fish with rice, which is white. That is, unless I remember to put brown rice on an hour before I want supper ready, then it's beige...close to white. And for some reason that I have yet to discover, I've made cauliflower (more white) with this dish more often than not. I usually realize my "error" when we serve and everything on the plate is white. Since cauliflower is considered a green leafy vegetable and really, really good for you, I try not to stress about it too much. Anyway, here's the recipe:

Oven-Baked French Fillets (adapted from recipe sheet from my local fish store)
1 pound fish fillets (I use tilapia or basa)
1/2 cup light sour cream
2 tsp dijon mustard
1/2 teaspoon dried tarragon
1/4-1/3 cup Parmesan cheese, grated or shredded

Place fish in a large oven dish. Loosely cover with foil.

Bake at 450ºF for 7 minutes (12 minutes if fish is frozen). It should be somewhat cooked, but not completely. Some translucency in the middle is good. I usually check after 5 minutes, then at 2 minutes intervals until it's done.

Drain off liquid.

Mix sour cream, mustard and tarragon together. Spread over fish and sprinkle with cheese.

Bake, uncovered, until cooked through and golden. About 8-10 minutes.

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  1. This looks easy and good. I love tarragon with fish. And yeah, the white would not photograph well.

  2. This looks very promising...we don't do a lot of white fish at my house, but the inclusion of the topping sounds nice. I'll give it a try! Thanks for the recipe!

  3. Thanks for dropping by. I hope you both try and like the dish.

  4. I'll definitely be trying this... wonder if fat free sour cream would work too.

  5. This recipe sounds both good and easy. I always keep some tilapia in the freezer so I will have to give this a try soon.

  6. Fish is the one ingredient that I have trouble cooking.

    As for the white issue, I have been thinking of buying a few different colours plates just for putting food on for photos. Might have to check the thrift store as my dishes are all white based.


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