Baked Fish in Cream Sauce

Fishin' Fever

Folks are still trying to catch as much as they can of fresh Gulf Coast fish and I don't blame them. Who knows how the oil dispersing chemicals will affect the seafood in the coming months or years.

For me, I think I'll play it safe and ask that mine come from Florida waters for now. I don't think it has spread that far, yet!


This recipe is an old one, from a family that goes back a long time in the Mobile area and it is absolutely delicious. Don't try to count calories when eating this one, it's one you're just going have to indulge yourself on and give a little extra time at the gym but let me tell you, it is so worth it. Actually, it's not as bad as many I have posted. No fancy name here but the sauce is just unbelievable. Enjoy!

 Baked Fish in Cream Sauce

About 3 pounds white fish fillets, whatever kind you prefer
Olive oil
Sea salt
1 stick butter (1/4 pound)
9 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon sweet paprika
2 teaspoons curry powder
2 teaspoons dry mustard
3 cups whole milk
1/2 cup sweet vermouth
Fresh minced thyme, if desired

Cut the fillets into serving size portions and place in a large shallow baking pan. Rub the fish heavy with oil and lightly with the sea salt. Do this several times while making the sauce. This I was told is the secret to a well baked fish, massaging the oil and sea salt into the flesh – now who wouldn’t like that.

In a large saucepan, melt butter over medium low heat and slowly stir in 1 tablespoon of flour at a time until incorporated. Stir in the dry seasonings. Slowly stir in the milk and stir constantly until sauce is very thick. I was told by doing this at a slow pace gives the fish time to rest with the oil and the sauce time to meld with the seasonings. Don’t you just love the ways of ancestral cooking? Add the vermouth and pour over the fish fillets.

Bake in a preheated 375 degree F. oven for an hour. Sauce should be bubbly and fish opaque but not overly cooked.

Garnish with fresh thyme if desired.