Poached Fish Berg-Style
A delicate poached fish dish with a flavorful tomato and onion sauce, finished with creamy and buttery accents, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Cut a circle of waxed paper to fit a 10-inch skillet and tear a small hole in the center.
- Sprinkle the fish fillets with salt and pepper.
- Saute the minced onion with some butter in the skillet until golden brown.
- Place the fish fillets on top of the onions.
- Add the well-drained canned tomatoes and minced parsley over the fish.
- Pour the water with lemon juice or white wine into the skillet.
- Lay the waxed paper circle on top of the ingredients.
- Bring the mixture to a boil.
- Cover and cook over high heat for 5 to 10 minutes until the fish is cooked through.
- Remove the cover and waxed paper.
- Pour the light cream around the fish.
- Mix 1 tablespoon of softened butter with the flour and stir into the cooking liquid, moving the skillet in a circular motion to blend until the sauce thickens.
- Spoon the sauce over the fish and sprinkle with minced parsley.
- Serve directly from the skillet or arrange on a platter with the sauce.
Nutrition & Diet Analysis (per serving)
492
kcal
25% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).