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Cottage Cheese Fish Bake

1 1 kilogram thick fish fillets; (ling, perch, gemfish)
2 c Water
1 tb White vinegar
1 tb Margarine or butter
2 tb Plain flour
1 c Cottage cheese
1/2 c Skimmed milk
Juice 1/2 lemon
1/2 ts Grated lemon rind
Tiny pinch cayenne
1 c Soft white or wholegrain breadcrumbs tossed in 2 or 3 teaspoons light oil
1 tb Grated parmesan cheese


Put fish fillets into a lightly greased frypan then add water and vinegar. Cover with a lid or greased paper and poach gently for about 5 or 6 minutes or until just cooked. Remove fish to a plate then boil the cooking liquid until reduced to 1/2 cup. Melt the margarine or butter in a saucepan, add flour to make a roux and stir over a low heat for a minute. Then add cottage cheese and cook over a low heat for a further minute or so, smoothing out the sauce with a wooden spoon. Add the 1/2 cup of reduced cooking liquor from the fish and the milk. Stir until the sauce boils and thickens, then beat well with a wooden spoon. Add the lemon rind and lemon juice, then season with a pinch each of cayenne and salt. Thin the sauce slightly with extra milk if necessary. Place the fish in a shallow ovenproof dish, pour over the sauce then sprinkle with the breadcrumbs and the parmesan cheese. Bake in a hot oven (200 deg C) until the crumbs are crisp and a lovely golden colour. Serve with boiled or steamed vegetables. Ser ves 4.


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