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
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Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Philo says
Delicious recipe. Used Salmon instead and it came out good.
L.Smith says
Wow! This is probably my fave of all the new recipes I have tried this year. it was quite simple and fast but did not taste that way. I’ve wanted a way to prepare,sadly, frozen fish as it is mostly what is available where I live. This is perfect. I used cod and it held up quite well. I also added I Tbl of tomato paste as I prefer less milk taste. This will b a new staple – I have the slow cooker brown chicken stew on for tomorrow – can’t wait to see how good that one is.
ImmaculateBites says
Awesome! Glad you enjoyed it .Thank you so much for taking the time to share your thoughts with us.
Onn Orn says
Hi I love all your recipe!!! What kind of rice do you use?
ImmaculateBites says
Thanks! I use basmati rice.
natasha Baker says
Is this dish spicy.I dont like spicy food and am also cooking for my kids?
ImmaculateBites says
It’s not a spicy dish.
Chele says
I want to thank you for this wonderful recipe. I’ve been married to a Togolese man for 12 years, but I’ve always been intimidated by African meals. This is the first thing I made. I’m happy to say my husband really enjoyed it! THANK YOU! Here’s a picture: https://docs.google.com/file/d/0B7WywDLS7ktXSG1EODBOVm5ORm8/edit?usp=docslist_api
I could not find filets so I used a whole cut up snapper and I substituted evaporated milk for the the milk and cream to reduce calories and fat. Again thank you so much. I’ll definitely be making more of your recipes.
ImmaculateBites says
It really looks good Chele! I bet it tasted even better with heads and tails- Thank you for taking the time to post your pics and comment. Super excited you will be trying more of my recipes. Let me know which ones you try . Thanks
Nahsim L says
Great. gnam! gnam!
Thanks
ImmaculateBites says
Thank Nahsim
Mica says
OMG this dish is delicious my husband & daughters love it as well as myself it’s so flavorful we have this at least twice a month
ImmaculateBites says
Glad to hear Mica. It such a simple yet flavorful meal. Thanks for taking the time to share.
Nagi@RecipeTin Eats says
Hi Imma! I wanted to make a fish dish from your blog and came back to this one. Do you think this would work with coconut milk? Have you ever tried that by any chance? The only reason I hesitate is because of the tomato sauce. I am pretty sure I have never made anything with coconut milk and tomato sauce in it and it’s a flavour combo I am not 100% sure will be ok, if you know what I mean?
ImmaculateBites says
Nagi, here you are trying to make one of my recipes and am trying to make one of yours- I got the noodles already but my son is under the weather.. so will make it when he feels better-It’s his special treat.
Anyways, put your fears aside it totally works- actually it is a great flavor combination. I have tried it with shrimp.
victoria says
i love this dish. i have made just about all of the meat dishes. I’m trying to make sure i can make African food. now all i need is an African husband
ImmaculateBites says
Victoria, If you have tried most of the meat dishes here, then it would be an honor for any African man to have you. He is out there, African men make your move!
Nagi@RecipeTin Eats says
Every time I read a recipe on your blog, I get excited because it looks so awesome and the flavours are right up my alley! I really love your taste, plus an added bonus is that you share a cuisine that I LOVE to eat but don’t know very much about when it comes to cooking. This one looks AWESOME!! I especially love that you’ve used not too much cream. I hate dishes that use an entire carton of cream to serve 2 people, that’s ridiculous! Who can afford that much calories for an ordinary meal!?
SwtNene says
It was a quick and easy meal. It turned out delicious. Thanks for the recipe!
ImmaculateBites says
Glad you enjoyed it>
kelsey says
Very tasty. Simple and nice. We love it
Cheryl says
Ughhhhhh, this sounds sooooo good. I’ve been LOVING fish lately, especially in a creamy sauce. Definitely pinning and making soon!
ImmaculateBites says
Thanks for pinning!
Thalia @ butter and brioche says
this dish looks delicious.. definitely don’t cook with enough fish. inspired to recreate the recipe!
Sarah says
I made this yesterday- used cocomilk instead of cream, paired it with rice and it is seriously good ! My husband could not get enough . Thanks again for another great recipe!
Anna says
Using coconut milk sounds amazing! Just to be sure – you used coconut milk in substitute for the cream and NOT the milk, correct?
ImmaculateBites says
Here, I used cream and milk . You can use coconut milk as well.