Fish Fillet in Cream Sauce – the EASIEST, most simple, quick and flavorful fish fillet in a cream sauce. Ready in under 30 minutes.
Are you a fan of quick and easy meals? I guess we all are, right? Even the ones who love slaving away in the kitchen (I have sometimes been guilty of that) do need this kind of meal every now and then. Trust me, we love cooking, but we just don’t see it doing it every. single. day of our lives!
But as much as I love cooking some days, to be honest, or let’s say most days, I would rather not spend much time in the kitchen, especially on a weeknight – dealing with work, a kid and trying to spice up the menu can be nerve wracking at times.
Fortunately, this Fish Fillet in Cream Sauce recipe is an ideal dinner for busy weeknights, especially Mondays. Did I just see you cringe when you read M-O-N-D-A-Y?? Hmmm.. 😄
How to Fillet a Fish?
Fillet comes from the French word “filet” which means “a thread or a strip”. A fish fillet is a flesh of a fish that has been cut or sliced from the bone by cutting lengthwise along with the other side of the fish parallel to the backbone. In short, fish fillet is the easiest way to eat a fish and, no, they don’t include the backbone. They’re all flesh, baby!
I may not be pretty confident with my knife skills, but I can pretty much do the basic way on how to fillet a fish.
- Any fish scales should be removed before you start the process.
- Using a chef’s knife, remove the head just behind that pectoral fin and make a diagonal downward cut through the bone.
- Once you remove the head, cut the fish tail from that part where it joins the body.
- Starting at the head end, carefully and smoothly run a fillet knife along the backbone.
- Remove the skin by laying down the fillet skin side down. Then grip the end of the skin firmly as you run the knife slowly along the fillet to separate the flesh from its skin.
Note: Some of the fillets that you buy in the grocery store though still have the skin-on.
Cooking Fish Fillet
There are so many ways to cook fish fillets. It could be steamed, grilled, broiled or poached – to name a few. Perhaps the most popular of them all is pan-frying. The fish fillets could either be coated with a seasoned flour mixture or simply seasoned with a dry rub. If you ask me though, based on my blog posts, the most popular one is this moist and flaky well-seasoned Oven Baked Salmon. It has been on the top spot for quite some time now.
But if you want a little bit of sauce to go along with your warm rice, you’re in for a treat!
This fish fillet in a creamy sauce recipe is our new favorite. It will really come in handy when you have those days. It couldn’t get any better than this – creamy with a bit of warm flavor and full of herbs. Can I get a YES?!
Tip: Okay, If you really want a crispy exterior and a soft flesh interior (just like the pan-fried ones) then you have to coat your fish with flour before pan-frying. Then place the fillet on top of your sauce. I usually don’t coat my fish unless it’s absolutely necessary.
Cream Sauce For Fish
A while back, I made this creamy spicy chicken legs and it was a hit with a lot of people. So I decided to make another creamy dish this time using white fish fillet. This one is even quicker! In less than 30 minutes, you are done and you do not have to pan-fry the fish if you don’t want too. You can add the fish the last 5–6 minutes of cooking. How easy is that?
Here’s how you make the drop dead delicious creamy sauce:
- Saute onions and garlic.
2. Then add cream, milk, tomato sauce, paprika, white pepper, thyme, parsley and the broth/water. Adjust taste with salt and pepper.
3. Next is to bring the mixture to a boil and then simmer for about 6-7 minutes. Place the browned fish back to the skillet and adjust the thickness of your sauce.
What to Serve with Fish Fillet in Cream Sauce?
This dish is spectacular with warm white rice (I use Basmati rice) and a side of roasted veggies or this sauteed spinach here. Moreover if you’re restricting your calorie intake, you can enjoy this fish fillet in cream sauce on its own. But if you think that’s waaay too lonely for a stunning dish like this, then by all mean serve it up with all the carbs. Yum Yum!
Looking For More Fish Dinners?
I don’t just serve chicken and chicken (if you know what I mean). I do love fish, too. And to prove that to you, you can look up more of my fish dinner recipes below and make sure to add them to your recipe box.
- Curry Fish
- Fish Stew
- Southern Fried Cat Fish (with video)
- Jamaican Steamed Fish
- Baked Cod
- Blackened Salmon
White fish fillet is very delicate so handle with care, make sure you are using a non-stick pan or for best results. Enjoy!
This post was first published on October 2016 and has been updated with new content.
Fish Fillet in Cream Sauce
- 1-11/2 pound (453- 680 g) red snapper fillet about 2-3 fillets
- 2 tablespoons (28 ml) olive oil or canola oil
- ½ medium onion , diced
- 1 teaspoon (5 g) minced garlic or 1/2 tablespoon garlic powder
- ¼ cup (60 g) cream , heavy or whipping cream
- 1/4 cup (60 g) milk
- ¼ cup (68 g) tomato sauce
- ½ teaspoon (1 g) smoked paprika
- ½ teaspoon (1 g) white pepper or black pepper
- 1 teaspoon (1 g) thyme Italian herbs
- 1-2 tablespoons (4-8 g) chopped parsley
- ½ -1 cup (118 - 237 ml) broth or water
- Salt to taste
- Rinse fish fillet, season with seasoned salt and pepper. Set aside.
- In a large skillet, heat oil over medium heat until hot, and then add the fish fillet, brown 2 minutes on each side to ensure even brownness.
- Remove fish and set aside. Drain oil and leave about 2 tablespoons.
- Add onions, followed by minced garlic stir for about 5 minutes, then add cream, milk, tomato sauce, paprika, white pepper, thyme, parsley, ½ cup broth salt and pepper
- Bring to a boil and let it simmer for about 7-8 minutes. Then add fish-Adjust sauce thickness and seasonings, with water or broth, salt according to preference. Simmer for a minute or two. Remove from heat and serve warm
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
- If you want crispy exterior and soft flesh interior (just like the pan-fried ones) then you have to coat your fish with flour before pan-frying. Then place the fillet on top of your sauce. I usually don’t coat my fish unless it’s absolutely necessary .
- White fish fillet is very delicate so handle with care, make sure you are using a non-stick pan or for best results.
- You can replace the regular milk for evaporated milk or coconut milk if you want to reduce your calorie and fat intake.
- You may replace red snapper fillets with any white wish fillets like salmon and cod.
- This dish isn't spicy.