Recipe of Bobby Flay Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, roasted fish fillets in a lemon jalapeno cream sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have roasted fish fillets in a lemon jalapeno cream sauce using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce:

1. Get 1 1/2 pound skinless fish fillets such as cod fillets
2. Prepare 1/4 cup fresh grated romano cheeae
3. Prepare 4 tablespoons butter, melted
4. Prepare juice of 1 lemon
5. Make ready 1 teaspoon dijon nustard
6. Make ready 1 shallot, chopped
7. Prepare 1 jalapeno pepper, roasted and chopped
8. Prepare 2 garlic cloves, minced
9. Make ready to taste salt and pepper
10. Take 1 teaspoon sriracha seasoning salt
11. Make ready 1 teapoon hot sauce, such as franks brabd
12. Prepare 1/2 teaspoon dryed thyme
13. Get 14 cup heavy cream
14. Make ready 1/4 cup chicken broth
15. Prepare To Garnish
16. Prepare fresh chopped parsley and sliced green onions

Instructions to make Roasted Fish Fillets in a Lemon Jalapeno Cream Sauce:

1. Preheat the oven to 375. Butter a baking dish that can hold the fish in one layer
2. Season fish with salt and pepper and place in prepared pab, sprinkle romano cheese evenly over top of fish
3. Combine all remaining ingredients in a bowl except parsley and green onions
4. Pour evenly over fish and bake uncovered about 10 minutes depending g on thickness of fish until fish is cooked through
5. Serve spooning sauce over fish and garnish with green onions and pasley

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