Oven Poached Cod wth Horseradish Cream Sauce

Easy oven method allows you to assemble complex and delicate fish dishes ahead of time with minimum fuss. Make with 1-1/2 to 2 pounds of skinless lean, white flesh fish like cod, lingcod, halibut, giant sea bass, or sole. Fillets should be no more than 1 inch thick, and steaks should be cut about 1 inch thick. I used 1 pound of cod

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F

Step 2

Arrange pieces of fish, side by side, in shallow, close fitting baking dish or pan (size varies with shape of fish). Fold in half fillets that are less than 1/2 inch thick

Step 3

Combine lemon juice with the chicken broth and pour over fish

Step 4

Sprinkle lightly with salt

Step 5

Cover and bake at 400° for 10-20 minutes (depends on thickness/size of your fish) or until fish flakes easily when prodded in thickest portion

Step 6

Remove from oven and let cool slightly

Step 7

Holding fish in place with large spatula or pan lid, drain juices into a measuring cup; cover and chill fish

Step 8

You should have about 1 cup liquid, but this will vary. Therefore either boil juice to reduce to 1 cup or add broth to make 1 cup.

Step 9

Use the juice hot or cold to make the horseradish sauce

Step 10

Combine xanthan gum with the almond flour. Set aside

Step 11

In sauce pan melt butter

Step 12

Blend in the almond flour mixture; remove from heat

Step 13

Gradually add the reserved fish juice, cream and horseradish

Step 14

Bring to a boil, stirring, for 1 to 2 minutes or until thickened.

Step 15

Let cool

Step 16

Spoon sauce evenly over cold, poached fish, covering completely

Step 17

Cover and chill fish to bake later or complete the baking at this point

Step 18

Bake fish uncovered at 400° for 10-12 minutes or until sauce around edges is bubbling and fish is heated

Step 19

Garnish with minced parsley or green onion (including some of the green tops)