Fish and Prawns in White Sauce

    (256)
    50 min

    An elegant fish supper that's perfect for a family meal or for entertaining. Red snapper is baked with prawns in a creamy white sauce. Enjoy with rice, potatoes or pasta.


    259 people made this

    Ingredients
    Makes: 4 - 6 servings

    • 50g butter
    • 2 tablespoons plain flour
    • 1/2 teaspoon salt
    • 250ml milk
    • 900g red snapper fillets
    • 225g medium prawns, peeled and deveined
    • 4 tablespoons grated Parmesan cheese

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 170 C / Gas 3.
    2. In a small saucepan, melt butter over medium low heat. Mix in flour and salt to make a paste. Gradually stir in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
    3. Select a dish large enough to accommodate all the fillets in one layer. Spray with cooking oil. Arrange fish in dish and cover with prawns. Pour over white sauce and sprinkle with grated cheese.
    4. Bake, uncovered, for 20 to 25 minutes.

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    Reviews & ratings
    Average global rating:
    (256)

    Reviews in English (214)

    Chandralakshmi
    3

    It came out really nice. I made some variations to the recipe though. I fried about 6 pieces of chopped garlic in the stated amount of butter. When it started to become fragrant, I added the milk and my fish which I had cubed.I did not add flour. I poured 3/4 of the grated cheese in and let it sit on low flame for 3 minutes. I poured this over some half cooked pasta and placed the remaining cheese over and baked it for the stated duration and heat. I garnished with lemon thyme and the result was YUM!!  -  21 Feb 2013

    TammyJeanTyrrell
    2

    This was the first white sauce recipe i have felt confident enough to try after an extreme failure years ago, it was simple and tasty and a great starting point to try new things. thoroughly enjoyed this meal.  -  02 Jun 2014

    by
    99

    This was absolutely delicious, easy to make & better than any fish I have had in restaurants. First of all I couldn't get snapper so I used Kingclip fillets which I had never had before, very fishy smelling but not fishy in taste. Fillets were pretty thick so had to add a little more cooking time. I did as some others suggested and added a few seasonings. I added a little sliced onion, garlic salt, salt &cracked pepper, bay seasoning & 4 Tbls. sherry. I used a half pound of med. cooked shrimp & removed the shell on the tails before I put on fish. Really thought they would be tough as they were already cooked with the cooking in the oven besides but they were just find, not at all tough or dry. This dish is definately a keeper, also can easily be prepared a little ahead of time if having company, get your other sides in order & ready to cook, sit back & enjoy your company with a little drink & just pop it in the oven when ready to cook. I am not a big fish lover but this was excellent & certainly deserves a 5 Star in my opinion.  -  14 Mar 2003  (Review from Allrecipes US | Canada)

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