Fish Fillet Thermidor
Indulge in the rich and elegant flavors of Fish Fillet Thermidor, a classic seafood recipe perfect for gourmet dining at home. This dish features tender white fish fillets, such as cod, haddock, or sole, smothered in a creamy, aromatic sauce made with dry white wine, heavy cream, Dijon mustard, and Parmesan cheese. Topped with golden breadcrumbs for a satisfying crunch, the fillets are baked to perfection, creating a bubbly, irresistible casserole-style entrée. With its lush texture and savory depth, Fish Fillet Thermidor is ideal for special occasions or dinner parties, and it pairs beautifully with fresh vegetables or a crisp green salad. Ready in under an hour, this surprisingly simple yet luxurious recipe is sure to impress seafood lovers and elevate your weeknight meals.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, haddock, or sole)
- 3 tablespoons butter
- 1 medium yellow onion, finely chopped
- 0.5 cup dry white wine
- 2 tablespoons all-purpose flour
- 1 cup milk, warmed
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to fit the fish fillets in a single layer.
Season the fish fillets with salt, pepper, and lemon juice. Set them aside for 10 minutes to marinate slightly.
In a large skillet, melt 1 tablespoon of butter over medium heat. Sear the fish fillets for 1-2 minutes per side until lightly browned but not fully cooked. Remove fillets from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the finely chopped onion and sauté until softened and translucent, about 3-4 minutes.
Stir in the flour and cook for 1 minute, stirring constantly to create a roux. Gradually whisk in the white wine and warmed milk, ensuring no lumps remain.
Bring the mixture to a gentle simmer, then stir in heavy cream, Dijon mustard, Parmesan cheese, parsley, and a pinch of salt and pepper. Cook for another 2-3 minutes until the sauce thickens.
Place the seared fish fillets in the prepared baking dish. Pour the thickened sauce evenly over the fillets, ensuring they are completely covered.
Sprinkle the breadcrumbs evenly over the top of the sauce for a crispy topping.
Bake the dish in the preheated oven for 20-25 minutes, or until the fish is cooked through and the top is golden and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley if desired. Serve warm with sides like steamed vegetables or a crisp salad.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 965 mg | 42% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 5.0 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 232 mg | 18% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 553 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
