Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF

Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF

Source : Preheat The Oven To Gas 4 / 180c / 350 F Grease 4 Squares Of Tin Foil Big Enough To Wrap Your Fish Fillets In A Parcel With Butter So The Fillets Won ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : September 18, 2026

Step:

  1. Preheat the oven to gas 4 / 180C / 350°F. Grease 4 squares of tin foil big enough to wrap your fish fillets in a parcel with butter so the fillets won't stick to it

  2. Lay a fillet in the middle of each piece of buttered foil, season with salt & pepper and a squeeze of lemon juice and fold the foil like an envelope around the fish

    Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF recipe step 2 photo

  3. Place the wrapped fillets on an oven tray and bake for 16 - 20 minutes. They should be a uniform colour throughout and starting to flake

    Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF recipe step 3 photo

  4. In the meantime cook some vegetables to serve alongside such as broccoli, potatoes, carrot, cabbage etc and start the sauce

  5. In a pan melt the dairy-free spread, stir in the cornstarch then gradually add the milk stirring constantly until it thickens

    Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF recipe step 5 photo

  6. Season with salt and pepper, stir in the parsley then serve poured over the fillets

    Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF recipe step 6 photo

Ingredients

  1. 4 white fish fillets - cod, haddock, hake etc around 200g weight
  2. 1 squeeze lemon juice
  3. to taste salt & pepper
  4. 1 tbsp dairy-free spread such as Vitalite or Earth Balance
  5. 1 tbsp cornstarch / cornflour
  6. 300 ml light coconut milk
  7. 4 tbsp freshly chopped parsley
  8. to taste salt and pepper

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