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This is Julia Child’s recipe, but I didn’t do the buttered parchment thing. Ha, if you see the buttered parchment in a recipe you just know it came from Julia. Oh I cut several parchments to fit the dish alright, first it was too big then it was too small, the last one was misshapen. In the end I drizzled the fish with melted butter and covered the pot with a lid. There, this will keep the steam in. There is one thing that Julia
insisted upon and that was washing and drying the fish. Pat it dry thoroughly with paper towel she said. I fully agree with her. Nothing is worse than fishy fish. The rest of the way is pretty much Julia’s fish. She was generous with the butter in “Julia’s Kitchen Wisdom”, but really went overboard in “The Way To Cook”. There just in the sauce, she had 4-8 Tbsp of butter. She called it an “easy, delicious and nicely calorific butter sauce”. To some this is fabulous, as for me, it’s just fish. Jim calls it brain food. There have been times when I actually dreaded Fridays because I had to cook him fish. But here is the recipe. I ate most of my fillet, well, left a bit of it actually.

4 white fish fillets
salt and pepper
1+2+2 Tbsp butter
4 green onions, finely chopped
3/4 cup dry white wine
2 Tbsp fresh herbs [parsley, tarragon]
few drops of fresh lemon juice
extra parsley

• Preheat the oven at 350 F
• Wash the fillets and pat dry with paper towel. This is a must.
• Season the fillets with salt and pepper.
• Butter an ovenproof stainless steel dish with 1 Tbsp butter.
• Place half the chopped green onion in the dish.
• Then lay the fillets in the dish overlapping somewhat.
• Top with the remaining green onions.
• Sprinkle with herbs.
• Add the wine beside the fish. The liquid should come up to the fish 3/4 of the way.
• Place on the stove and bring it to the simmer.
• Melt 2 Tbsp butter and drizzle over the fish.
• Cover the dish and move it into the preheated oven.
• Cook in the oven for 7-8 minutes.
• The fish is ready when it’s springy to the touch and is opaque.
• It may seem like the fish is not done, but it will be done trust me. It takes very little time to cook fillets this way.
• Pour off all the liquid into a sauce pan.
• Put the fish back in the oven with the door ajar. Oh and turn off the oven.
• Very quickly, over high heat reduce the liquid until almost syrupy.
• Whisk in droplets of fresh lemon juice and minced parsley.
• Add 2 Tbsp butter.
• Spoon over the fish and serve at once.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!