Step-by-Step Guide to Prepare Award-winning Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, vickys baked fish with parsley cream sauce, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have vickys baked fish with parsley cream sauce, gf df ef sf nf using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF:

1. Get 4 white fish fillets - cod, haddock, hake etc around 200g weight
2. Get 1 squeeze lemon juice
3. Prepare to taste salt & pepper
4. Prepare 1 tbsp dairy-free spread such as Vitalite or Earth Balance
5. Prepare 1 tbsp cornstarch / cornflour
6. Take 300 ml light coconut milk
7. Get 4 tbsp freshly chopped parsley
8. Prepare to taste salt and pepper

Instructions to make Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350°F. Grease 4 squares of tin foil big enough to wrap your fish fillets in a parcel with butter so the fillets won't stick to it
2. Lay a fillet in the middle of each piece of buttered foil, season with salt & pepper and a squeeze of lemon juice and fold the foil like an envelope around the fish
3. Place the wrapped fillets on an oven tray and bake for 16 - 20 minutes. They should be a uniform colour throughout and starting to flake
4. In the meantime cook some vegetables to serve alongside such as broccoli, potatoes, carrot, cabbage etc and start the sauce
5. In a pan melt the dairy-free spread, stir in the cornstarch then gradually add the milk stirring constantly until it thickens
6. Season with salt and pepper, stir in the parsley then serve poured over the fillets

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