How to Prepare Any-night-of-the-week Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vickys baked fish with parsley cream sauce, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vickys baked fish with parsley cream sauce, gf df ef sf nf using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF:

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

Instructions to make Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF:

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

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