Fish With Parsley Sauce Recipes

Steps:

• In blender whirl parsley, cilantro, water, lemon juice and garlic. Set aside.
• Wash and dry fish fillets then sprinkle with salt and pepper.
• Heat margarine or oil in a frying pan.
• Add onion, celery and bay leaf and saute until onion is transparent.
• Fry fish fillets about 5 minutes per side over low or medium heat.
• Pour parsley sauce over fish and simmer for 10 minutes.
• NOTE: for a more mild sauce replace cilantro with another 1/2 cup fresh parsley.

Steps:

• Preheat the oven to gas 6, 200C, fan 180°C In a small pan, melt the butter. Stir in the flour to make a thick paste, then, off the heat, gradually whisk in the milk. Return to the heat for a few minutes, stirring regularly, until its thickened. Season and stir in the parsley and cheese.
• Place the fish in a gratin dish, season and pour over the sauce. Scatter the tomatoes around. Cook for 10 minutes, or until the fish is just cooked through, then place the dish under the grill for a few minutes more, until the sauce is golden and bubbling. Serve with new potatoes and veg.

Steps:

• Heat the olive oil in a large pot or dutch oven. Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes. Stir in the flour and cook until it is fully mixed.
• Add the wine, bay leaf, thyme, salt and pepper to taste. The water and 2 tablespoons of the parsley. Bring to a boil and simmer for about 20 minutes. Place the frozen loaf of fish, unwrapped into the pot, bring to a boil and then lower to a simmer. Simmer uncovered 1 1/2 to 2 hours, turning occasionally.
• Transfer fish carefully to a large platter and slice. Pull out the onions from the pot either by straining it or using a slotted spoon, discard. Heat liquid over high heat to reduce the liquid by half, it should take about 20 minutes. Pour over the fish and refrigerate for at least 2 hours.
• Serve cold sprinkled with the rest of the parsley and a side of horseradish.
• I found that after it had simmered for about 1 1/2 hours the sauce had already reduced by half so I didn't reduce it further. Also, I did not use the ginger.