Swiss Lemon Poppy Seed Bagels Tuna and Noodle Bake
View more "1983" recipes Poached Fish Parmesan Recipe

Poached Fish Parmesan

Dairy Farmers of Canada
Add to Calendar 04/24/2017 10:00 AM 04/24/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 1/4 lbs (560 g) fillets of sole or turbot or haddock
2 cups (500 mL) Milk
3 tbsp (45 mL) butter
3 tbsp (45 mL) all-purpose flour
1/2 cup (125 mL) dry white wine
1/2 cup (125 mL) grated Canadian Parmesan Cheese
2 tbsp (30 mL) chopped fresh chives or green onions
Salt and pepper, to taste
1 red or green bell pepper, thinly sliced
1 lb (450 g) fettuccine or broad egg noodles

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/milk/my-milk-calendar/recipes/poached-fish-parmesan?source=calendar
Poached Fish Parmesan true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 25 mins
  • Yields 4 servings

This recipe is featured in the 1983 Milk Calendar. Recharge your energy level after exercise with this quick and delicious dinner.

  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 25 mins
  • Yields 4 servings

Ingredients

1 1/4 lbs (560 g) fillets of sole or 
turbot or 
haddock
2 cups (500 mL) Milk
3 tbsp (45 mL) butter
3 tbsp (45 mL) all-purpose flour
1/2 cup (125 mL) dry white wine
1/2 cup (125 mL) grated Canadian Parmesan Cheese
2 tbsp (30 mL) chopped fresh chives or 
green onions
Salt and pepper, to taste
1 red or green bell pepper, thinly sliced
1 lb (450 g) fettuccine or 
broad egg noodles

Preparation

Cut fillets into serving size portions.

In a large covered skillet, simmer fillets gently in milk for 5 to 10 min, or until fish flakes easily with a fork.

Carefully transfer fish to a platter and keep warm; reserve milk.

Melt butter in a medium saucepan; add flour and cook for 2 min. Gradually add reserved hot milk; cook over low heat, stirring constantly, until thickened. Add white wine, Parmesan cheese, chives, salt, pepper and red or green bell pepper; heat an additional 10 min.

Meanwhile, cook fettuccine in boiling, salted water until al dente; drain.

Arrange fish and sauce over pasta.

42 people love this recipe.

Rank as top rated See all 50 top rated

Comments

blog comments powered by Disqus

Nutritional Info

Per serving
Energy: 838 Calories
Protein: 56 g
Carbohydrate: 106 g
Fat: 17 g
Fibre: 4.5 g
Sodium: 421 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 32 % / 355 mg
Selenium: 277 %
Vitamin B12: 162 %
Folate: 150 %
Vitamin D: 107 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

More recipe ideas

Stay Connected

Discover even more articles, contests, and delicious recipes for your whole family.


Send to Friend

* required field
Psst. Some required fields, er, require your attention...
Close
Loading...