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.
Tips & Substitutions
For a twist, consider substituting the fish fillets with salmon or a firm white fish like halibut. If you're out of white wine, a splash of apple cider vinegar can work in a pinch. Make sure to sauté the onions until they are deeply caramelized for maximum flavor. If you prefer a lighter sauce, you can skip the cream and simply use the cooking liquid.
Serving Suggestions
This poached fish pairs beautifully with a side of steamed vegetables or a fresh salad. For a heartier meal, serve it over a bed of rice or alongside crusty bread to soak up the delicious sauce. You could also explore other seafood recipes that complement this dish, such as Shrimp Ouchey or Sauteed Trout(With Fresh Tarragon).
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the fish in a skillet over low heat, adding a splash of water or broth to keep it moist. Avoid microwaving, as this can dry out the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Poached Fish Berg-Style contains roughly 236 calories, with 11g protein, 26g carbohydrates, and 12g fat. It is an excellent source of iron (94% of the Daily Value), vitamin C (50% of the Daily Value), and potassium (41% of the Daily Value). Note that it is relatively high in sodium, at 1285mg per serving (56% of the Daily Value).
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).
Frequently Asked Questions
Can I use frozen fish fillets for this recipe?
Yes, you can use frozen fish fillets, but make sure to thaw them completely before cooking. Thaw them in the refrigerator overnight or under cold running water for quicker results. This will ensure that they cook evenly and maintain their texture.
What type of fish works best for poaching?
Firm white fish varieties such as cod, halibut, or snapper are ideal for poaching due to their ability to hold their shape. Salmon is also a great option if you prefer a richer flavor. Avoid delicate fish like sole, as they may break apart during cooking.
Can I make this dish ahead of time?
While the poached fish is best enjoyed fresh, you can prepare the sauce and sauté the onions in advance. Simply reheat the sauce and then poach the fish just before serving to ensure it stays tender and flaky.
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).