How to make it

  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure the thickness of fish; set aside.
  • In a 12-inch skillet combine water and lemon juice. Bring to boiling. Add fish, tucking under any thin edges; reduce heat. Cover and simmer for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Remove fish from skillet; cover and keep warm.
  • Meanwhile, for sauce, in a covered small saucepan cook carrot and onion in a small amount of boiling water about 3 minutes or until crisp-tender. Drain well. In a small bowl stir together milk, cornstarch, dill, and bouillon granules; stir into carrot mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
  • Serve the fish with sauce. If desired, serve with hot cooked noodles. .

Reviews & Comments 10

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  • mommyluvs2cook 9 months ago Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    Love fish and love the sauce. Thanks.^5
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  • rottman 6 years ago
    Hey, thanks for the review keni. Sounds like you enjoyed it. Can't ask for anything more than that. And Thanks for the photo. It's a nice addition and gives others an idea of what the outcome should look like. Visual is good ;-)

    Was this review helpful? Yes Flag
    " It was good "
    keni ate it and said...
    Okay...made! This was very good. I used haddock rather than cod, I sauteed the veggies in butter, then added the rest of the ingredients to form a roux then the sauce from there. I did add a bit of lemon juice to the sauce, too, because the name of the recipe made me want the sauce to be lemony. ;) I hope you don't think I changed it too much, cus mostly it was just slight prep differences, but the idea was what I'm basing my review on...and that was very good! I can't believe how sweet the carrots and onions made the sauce...the lemon juice really did compliment that very well. :) It's a lil heavier than I usually eat, so I did serve it just with a simply dressed spinach salad, rather than noodles or pasta. Thanks for the recipe, Rott.
    Was this review helpful? Yes Flag
    " It was good "
    keni ate it and said...
    It'll be comin' up soon, this week, if all goes well...and the only change I'll make is the stock replacement...so, I'll letcha know! :)
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  • rottman 6 years ago
    I sincerely hope everyone enjoys this one as much as I do. I like your alternates Keni. They sound good. The stock would be a great fill in for the bouillon, with a lot less salt I suspect.

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    " It was good "
    keni ate it and said...
    I don't use bouillon, but I'll just add a splash of stock...I eat a fair amount of fish, and lemon(or lime) and dill are a must...you add 'cream' in there, and I'm hooked...I've never added carrots to a fish sauce, so this is going on my "try soon" list, as well. Thanks, again, Rott! :)
    Was this review helpful? Yes Flag
    " It was excellent "
    chihuahua ate it and said...
    I love this. Sounds delicious and healthy.
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  • rottman 6 years ago
    I hope you enjoy it.
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    " It was excellent "
    elgab89 ate it and said...
    The sauce is really nice. It is delicate enough to accompany fish. Great recipe. Thank you!
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