Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, vickys baked fish with parsley cream sauce, gf df ef sf nf. One of my favorites. For mine, 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 well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first 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 cook that.

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

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

Steps 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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