Whitefish Baked with Fiddlehead Ferns
Submitted by beaucoder
Tender whitefish fillets baked in white wine and Dijon mustard, topped with earthy fiddlehead ferns and finished with a swirl of butter. Spring on a plate in just 25 minutes.
YIELD
4 servingsPREP
5 minCOOK
20 minREADY
25 minWhen fiddlehead season rolls around, this is the recipe you want in your back pocket.
Flaky whitefish fillets nestle into a bath of white wine spiked with Dijon mustard, then get blanketed with curly fiddlehead ferns and diced onion before heading into the oven.
Twenty minutes later, you’ve got a dish that tastes like a woodland stream met a French bistro and they decided to be best friends.
The pan juices get a quick swirl of butter to create a silky, tangy sauce that ties everything together. If you can’t find fiddleheads, asparagus makes a solid stand-in.
Kitchen Tips
- Clean fiddleheads thoroughly: trim the brown papery bits and rinse in several changes of cold water before using.
- Don’t skip the Dijon in the wine bath. It adds a gentle heat that balances the earthy ferns beautifully.
- Swirl the butter off heat so it emulsifies into a glossy sauce instead of breaking.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Combine wine and mustard in a 3-inch deep baking dish just large enough to hold the whitefish fillets in 1 layer.
Place the whitefish in the wine and sprinkle with salt, pepper and thyme.
Place the onions and fiddleheads on top, cover the dish and place in the oven for 20 minutes.
Remove baking dish from the oven.
Arrange a bed of onions and fiddleheads on a platter and place the fish on top.
Swirl butter into the cooking liquid and pour over the fish.
Serve immediately.
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