• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Poached Fish in Creamy Sauce

  • Recipe Submitted by on

Category: Microwave, Fish, Main Dish

 Ingredients List

  • 3 tb Water
  • 2 tb Wine, dry white
  • 1 md Carrot; cut into 1/2" pieces
  • -(about 1/2 cup)
  • 1 Celery stalk; cut into 1"
  • -pieces (about 1/2 cup)
  • 1 md Onion; sliced and separated
  • -into rings
  • 1/2 Lemon; sliced
  • 3 Peppercorns
  • 1 Bay leaf
  • 2 tb Parsley, fresh; chopped
  • 1/8 ts Salt
  • 16 oz Fish fillets; thawed
  • Breadcrumbs, seasoned dry
  • Paprika


3 tb Butter (or marg.)
3 tb Flour, all-purpose
1/4 ts Salt
1/8 ts Pepper, white
1 c Half-and-half
1/2 c Fish stock; reserved
3/4 c Cheese, Swiss; shredded(3oz)

Combine first 10 ingredients in a 12x8x2" baking dish; stir well, being
sure vegetables are evenly distributed in dish. Cover with clear plastic
wrap; microwave at HIGH for 4 to 6 minutes or until vegetables are

Arrange fish fillets over vegetables with thicker portions to outside of
dish (thinner portions may overlap, if necessary). Cover and microwave at
HIGH for 3 to 5 minutes or until fish flakes easily when tested with a
fork, giving dish one half-turn during cooking. Remove fish fillets, and
keep warm. Strain fish stock, and discard vegetables. Add enough water to
fish stock to measure 1/2 cup; use to prepare Creamy Swiss Sauce.

Return fillets to baking dish; spoon sauce over fillets. Sprinkle with
breadcrumbs and paprika. Cover and microwave at MEDIUM for 2 to 3 minutes
or until bubbly.

Creamy Swiss Sauce: Place butter in a 1-quart glass measure or casserole
dish. Microwave at HIGH for 30 seconds or until butter melts; blend in
flour, salt, and pepper. Gradually add half-and-half and fish stock,
stirring well.

Microwave at HIGH 2-1/2 minutes; stir well. Microwave at HIGH for 1-1/2 to
2-1/2 minutes or until thickened and bubbly, stirring at 1 minute
intervals. Add cheese, stirring until melted. Yield: about 2 cups.

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