You don’t see too many creamy, cheesy baked fish recipes these days, do you? ?
It may be tough to find something specifically labeled “whitefish” in your market–it’s more of a generic term for similar types of fish like cod, haddock, or pollock. The term “rockfish” is similar–it’s for fish that hide among rocks.
Melted butter in the microwave to put into this 1/3 pan, which I’m using as my “shallow baking dish”.
The rockfish filets were in long and weird shapes, but all boneless. I cut them into pieces more appropriately sized for the pan/eating.
Turns out that 1/3 pan was way too small for all those fish pieces (without stacking them), so I sized up to a 1/2 pan (sizes refer to how much of a full-sized hotel pan they take up–it’s a restaurant thing).
Took the ends off the shrimp.
Shrimp mixed in with the pre-baked rockfish filets. Notice how opaque they are compared to a few pictures back when they were raw? That’s how you know fish is done.
Not as pretty with the cream/milk poured on top.
Sprinkled it with cheese, but felt (like with 11-4: Calzone with Seafood) that this was going to be REALLY bland. I decided to intervene ahead of time in this instance and add some Old Bay seasoning on top to perk it up. ?
After a trip through the broiler.
Sprinkled it with the suggested parsley. It’s nice-looking, but it doesn’t really give you a good enough idea of what’s going on inside.
Final plate, garnished with some lemon slices instead of the suggested lemon wedges.
If I had used whipping cream instead of milk, the sauce would have been thicker and stayed together better, but whipping cream just always feels really indulgent and extra.
Fish and cream/cheese are not my thing (except for crab rangoons), but it wasn’t terrible.