Fish Baked In Creamy Milk Sauce with Onions & Herbs
Tender fish fillets seasoned with herbs are topped with sautéed onions and baked in a light, velvety creamy milk sauce in this classic dish from Colombia's Pacific coast. Thyme, basil and anise give the sauce excellent flavor and will be a recipe you'll want to try again and again.
- 2 tablespoons olive oil, divided
- 1 small onion, sliced into thick rings
- 1 lb. white fish of choice, cut into 2-inch pieces
- Salt and ground black pepper to taste
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried basil leaves
- 1/4 teaspoon anise seeds, crushed
- 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
- 1/4 cup water
Directions, Reviews, Nutrition
HEAT 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until tender and golden brown. Remove from skillet; set aside.
SEASON fish with salt and pepper. Add remaining oil to same skillet and cook fish until browned on both sides. Remove from heat. Place fish in prepared baking dish. Sprinkle with thyme, basil and anise. Top with reserved onion rings. Combine milk and water in small glass measure; pour over fish. If desired, season with additional salt and pepper.
BAKE for 20 minutes or until fish flakes easily with a fork.
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Fish Baked in Creamy Sauce
I kept putting off trying this recipe until tonight and WOW was it good. I used Talipa and it was excellent. This is going in my recipe box and I'm sending it to my daughter in Wisconsin where the fishing is great!
Fish Baked in Creamy Milk Sauce with Onions & Herb
This is one of the ways I prepare most of my fish. I do not like the strong flavor of fish & the milk takes that fishy taste away. I vary the seasonings with/or without onions. Got some of my family preparing the same way-never eating fish previously.
I prepared this dish and um, um, um. This will be on my list of to make frequently. It was easy and my pantry was readily stocked with most of the ingredients, except the fish of course and it was in the freezer, lol. I used grouper, which a friend had fished for in Florida and was generous enough to share, and it was excellent. Also, I would like to add that we had an old Italian restaurant in my city for many years (has since retired from business), and we would dine there on special occasions just for the "fish in a bag", which this dish is so similar in taste, that all you need do to get nostagic is do this in a parchment paper type bag. Thanks for sharing this recipe as it is a wonderful experience to serve and enjoy.
FISH BAKED IN CREAMY SILK SAUCE WITH ONIONS & HERB
MOIST AND SUCCULENT. HUSBAND AND I REALLY ENJOYED THIS RECIPE. WILL PREPARE FOR OUR NEXT BIG DINNER WITH FRIENDS.
This is easy and takes no time at all, it is WONDERFUL!!!!! I used Talipia fish! We also added a few cloves of garlic sliced! WONDERFULL!!!!!!!!!
Serving Size: 1/4 of Recipe
Servings Per Recipe: 4
- Amount Per Serving
- Calories: 330
- Calories from Fat: 170
- Total Fat: 19g (29% of DV)
- Saturated Fat: 6g (31% of DV)
- Cholesterol: 95mg (32% of DV)
- Sodium: 220mg (9% of DV)
- Carbohydrates: 11g (4% of DV)
- Dietary Fiber: 0g (0% of DV)
- Sugars: 9g
- Protein: 28g
- Vitamin A: 4% of DV
- Vitamin C: 2% of DV
- Calcium: 25% of DV
- Iron: 4% of DV
*Percent Daily Values are based on a 2,000 calorie diet.