Best 4 Aussie Creamy Fish Recipes

CREAMY PARMESAN SAUCE FOR FISH

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter.
• Lay fish in a single layer on the prepared baking sheet.
• Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl.
• Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.

AUSSIE CREAMY FISH

Steps:

• Make sauce by combining all ingredients (except fish fillets) in saucepan over medium heat until cheese is melted.
• Place fish fillets into baking dish (one that can go directly onto the table works well). Spoon the sauce onto the fillets.
• Bake at 425 - 450 degrees for 10-15 minutes (for thick fillets), or under the griller (for thin fillets) until cooked and top is browned. Fish should flake easily with a fork; on the other hand, it shouldn't look dried out either. Alternatively, you can also reduce the sauce in a frypan on a medium to hot heat on top of the stove. Turn heat down to medium and then cook the fillets in the sauce.

CREAMY CAJUN FISH

Steps:

• Sprinkle fish with 1 tsp Cajun seasoning. Heat oil in skillet. Add fish and cook 8 minute or until fish flakes easily when tested with fork, turning once. Remove fish and keep warm.
• Add soup, milk, lemon juice, green onions and remaining Cajun seasoning. Heat through.
• Serve sauce over fish with rice.

EASY SOUR CREAM AND ONION FISH

Steps:

• Heat the oven to 450°F. In a medium bowl, stir together 1½ cups sour cream and 2 tablespoons onion powder. Zest 1 lemon into the bowl. Snip ¾ of 1 small bunch of chives into the bowl with scissors (hold on to the rest). Stir to combine and season to taste with salt and pepper. In a small bowl, stir together ½ cup panko breadcrumbs and 2 tablespoons olive oil. Season with salt and pepper.
• Pat dry four 6 oz. fish fillets (cod, salmon, halibut, trout) that are max 1½ inches thick. Transfer to a parchment-lined sheet pan, season with salt and pepper, and cover the flesh with a thin layer of the sour cream mixture (reserve the rest). Press the panko mixture on top, then bake until the fish flakes easily and the panko is browned, 10 to 12 minutes per inch of thickness. (If your fish is cooked through before the panko's browned, broil for a minute or two.)
• Meanwhile, squeeze the juice from half the lemon (about 1½ tablespoons) into the remaining sour cream mixture. Slice 1 big head crisp lettuce (romaine, iceberg).
• Divide the lettuce between plates and season with salt and pepper. Drizzle with olive oil and the juice from the remaining lemon. Add the fish to the plates, then snip the remaining chives over. Eat with the sour cream and onion dip.