How to make it

  • Grease a 9x9 baking pan, place the frozen fish filets in it.
  • Drizzle with lemon juice and let stand while you do the rest.
  • Preheat oven to 350F, 175C.
  • Run cold water over shrimp in a colander until they thaw. Set aside.
  • In a saucepan, melt the butter over medium-low heat and add the shallots. Cook, stirring, a few minutes until softened, but do not allow the butter or the shallots to brown.
  • Pour in the vermouth. Turn heat to high and cook, stirring, until vermouth has reduced by 2/3.
  • Add fish stock, tarragon and parsley and bring to a boil.
  • Cook, stirring, until sauce has reduced by 1/2 (about 3 minutes on high heat).
  • Remove from heat while you shake together the cream and flour in a glass jar with a tight-fitting lid.
  • Bring saucepan back just to a boil and pour in the cream, whisking well, until incorporated. Cook, stirring, until sauce is thickened.
  • Remove from heat and taste; add salt and pepper to taste.
  • Pour over the filets in the 9x9 pan, cover with aluminum foil and place in oven. (At this point you can make your pasta if using it.)
  • Bake for 15 minutes, then remove foil and add well-drained shrimp to sauce. Stir, cover again and bake for maximum 10 minutes more.
  • Serve over buttered wide noodles, vermicelli or spaghetti cooked al dente, with a green salad on the side. You will be a happy couple!
  • Recipe can be doubled for 4; increase the size of the baking dish.

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  • PongoUSA 6 years ago
    Fish, lemon, tarragon - always a nice combination. And I like the added shrimp. Grüße nach Österreich :)
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