Are you looking for the perfect date night meal? This is a great recipe to feel like a Top Chef with little effort!
If you want the full picture of the recipe, scroll down and read it once first before reading this post. Sometimes it helps to get an idea of what you are making before hearing some of the details!
First you have to start with a piece of fish. Preferably go for a mild fish, but this recipe could work with lots of different types. I suggest a Black Drum, but if you can get your hands on a Red Fish that would be great too. These are both fish that are available where I live, in New Orleans, and we tend to pair them with cream sauces.
So about that sauce… Cream and cheese isn’t Paleo. Well depending on your definition of Paleo. But I think making a homemade sauce without added flour or preservatives is a whole lot better than a pre-made sauce full of extra ingredients. PLUS I am team dairy, when it comes to my ideas of Paleo. You can get high quality dairy from your farmer’s market, or check out a few stores to find what dairy you like. I personally look for a local heavy cream at the Farmer’s Market or if I am at a store, I look for organic heavy whipping cream.
As for the cheese in the sauce, I personally like to buy a block of Parmesan cheese and then grate it myself at home. It melts easier than the cheese that has been grated already.
Remember when making this sauce, that it’s all about staying very attentive to your sauce! Stirring frequently, adding a little water if it gets too thick, and bringing down the heat or turning it up to get the consistency you want. The sauce is fairly basic compared to most sauces, so if you are new to sauces give this one a try!
This sauce may be enough for 2-4 dishes, depending on how much sauce you use. You can store it in the fridge for up to 5 days.
- 2 russet potatoes, sliced in rounds
- 1 broccoli head, cut into florets
- 2 black drum fillets
- Olive oil
- Salt and pepper
- 1/2 lemon, squeezed
- 1/2 stick of butter
- 1 cup heavy cream
- 1 cup of Parmesan cheese, grated
- 1/2 lemon, squeezed
- Preheat the oven to 400 F.
- On a baking sheet, lay the potato rounds flat and drizzle with olive oil, salt and pepper. Bake for 35 minutes total. With 15 minutes left on the timer, add the broccoli florets coated with olive oil, salt and pepper, on another baking sheet.
- While these vegetables are baking, make the sauce.
- In a sauce pan, melt the butter over medium to medium high heat. Allow it to completely melt, but do not brown the butter.
- Add the heavy cream slowly, and whisk constantly. This should take about 1-2 minutes to add.
- Still whisking, add the Parmesan slowly.
- The idea is to keep the heat at a temperature where the liquid is evaporating from the sauce. This will allow the sauce to thicken. If you have thickened it too much you can always add water. If it is not thick enough, turn up the heat.
- After the vegetables are done baking, turn the oven on broil, and allow it to heat up for 5-10 minutes. Season the fish with olive oil, salt and pepper. If your fish is 1 inch thick, place it about 3 inches from the broiler, if it is 2 inches thick, place it 6 inches away from the broiler. Broil the fish for 5 minutes per inch (so a 2 inch fish should be for about 10 minutes).
- Serve with the cream sauce on top of the fish and vegetables.