Fish Fillets With Seafood Sauce Filets De Poisson A La Mariniere Recipes

Steps:

• Preheat oven to 500 degrees.
• Sprinkle fillets with salt and pepper to taste.
• Rub surface of flat, metal, heat-proof baking sheet with butter. Arrange fillets flat on surface with comfortable space between.
• Hold palm of hand under cold water and when generously wet pat each fillet to coat lightly with water.
• Place baking sheet in oven. If gas oven is used, place it on floor; if electric oven with heating element exposed is used, place sheet on bottom rack. Close door and bake 3 minutes or just until fish loses raw look. Do not overcook or fish will become dry. Serve on individual plates with seafood sauce spooned over.

Steps:

• On plate, mix flour, lemon-pepper and salt. On second plate, place bread crumbs. In bowl, beat eggs with fork. Coat fish with flour mixture. Dip into eggs; coat well with bread crumbs.
• In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 3 minutes. Carefully turn fish over. Cook about 3 minutes longer or until fish flakes easily with fork.
• In small bowl, mix sauce ingredients. Serve with fish.

Steps:

• Preheat oven to 425 degrees.
• Cook fish stock down until reduced by half. Set aside.
• Trim off bottom end of each scallion and pull off and discard any tough or blemished outer leaves. Cut each scallion into 6-inch lengths. Arrange in flat baking dish and add water to barely cover, 2 tablespoons of the butter, salt and pepper. Bring to boil and let cook about 5 minutes. Remove from heat. Set aside.
• Select heatproof skillet or baking dish large enough to hold fish fillets in one layer. Rub bottom with one tablespoon of butter and sprinkle with shallots. Arrange fillets over shallots and sprinkle with salt and pepper.
• Pour wine and water over fillets. Dot with 3 tablespoons butter. Bring to boil on top of stove. Place in oven and bake 2 1/2 to 5 minutes, depending on thickness of fillets. Cook only until fish loses raw look throughout.
• Transfer fillets, 2 at a time, to 4 individual heated serving plates.
• Pour cooking liquid into saucepan. Add 2 tablespoons of butter and fish stock with red wine. Cook combined sauces down to one cup. Put this through sieve and press to extract as much liquid as possible. There should be about 3/4 cup. Reheat gently.
• Garnish each serving with 6 individual drained scallions. Spoon sauce around fish but not on top.