Recipe of Ultimate Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, roasted fish fillets in a lemon jalapeno cream sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have roasted fish fillets in a lemon jalapeno cream sauce using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce:

1. Make ready 1 1/2 pound skinless fish fillets such as cod fillets
2. Prepare 1/4 cup fresh grated romano cheeae
3. Make ready 4 tablespoons butter, melted
4. Take juice of 1 lemon
5. Take 1 teaspoon dijon nustard
6. Get 1 shallot, chopped
7. Get 1 jalapeno pepper, roasted and chopped
8. Take 2 garlic cloves, minced
9. Take to taste salt and pepper
10. Take 1 teaspoon sriracha seasoning salt
11. Get 1 teapoon hot sauce, such as franks brabd
12. Take 1/2 teaspoon dryed thyme
13. Get 14 cup heavy cream
14. Prepare 1/4 cup chicken broth
15. Prepare To Garnish
16. Get fresh chopped parsley and sliced green onions

Steps to make Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce:

1. Preheat the oven to 375. Butter a baking dish that can hold the fish in one layer
2. Season fish with salt and pepper and place in prepared pab, sprinkle romano cheese evenly over top of fish
3. Combine all remaining ingredients in a bowl except parsley and green onions
4. Pour evenly over fish and bake uncovered about 10 minutes depending g on thickness of fish until fish is cooked through
5. Serve spooning sauce over fish and garnish with green onions and pasley

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