Best Hollandaise Fish
on May 10, 2022
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This Hollandaise Fish is creamy, healthy, and delicious. It’s a great option when you need to get the dinner on the table in a hurry. Flakey white fish is baked to perfection and served with a tasty hollandaise sauce. It takes just 20 minutes to make and would be a great addition to a busy weeknight meal.
If you’re a fan of eggs benedict, you’re probably familiar with the creamy taste of hollandaise sauce. It’s the perfect option after a long and busy day. It takes minutes to prepare and it’s quick to cook, so you can get a tasty, healthy, and filling dinner on the table in no time at all.
Serve this delicious hollandaise fish dish when you need to get a healthy dinner on the table in short order!
What is Hollandaise Sauce?
Hollandaise sauce is a creamy sauce that’s typically found on brunch-time menus. It’s rich, flavorful, and is often served with asparagus, salmon, and eggs.
Ingredients You’ll Need
- white fish fillets
- olive oil
- fish seasoning
- egg yolks
- lemon juice
- Dijon mustard
- unsalted butter
- salt
- cayenne pepper
How to Make Hollandaise Fish
Step 1: Bake the Fish
- Pat the fish fillets dry with paper towels. Place on a large baking sheet and rub the fish fillets with oil.
- Sprinkle the fillets with the seasoning.
- Bake at 375°F for 15-20 minutes, or until the fish is flaky and has reached an internal temperature of 145°F.
Step 2: Make Hollandaise Sauce
- While the fish is baking, place the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high-powered blender and blend for a few seconds until combined.
- With the blender running on medium-high, slowly stream in the hot melted butter until the mixture is emulsified.
- Pour the warm hollandaise sauce over the fish and enjoy.
Tips and Tricks
- Fish cooks quickly, so keep an eye on your fish so it’s not overcooked. Thicker fillets will take longer to bake than thinner fillets.
- Use an instant-read thermometer to test whether the fish is cooked. Fish is fully done when it reaches an internal temperature of 145°F.
- Make sure the butter is hot when adding to the mixture.
What’s the Best Fish for Hollandaise Fish?
Choose skinless and fairly thick fillets. The fish will bake up moist, flaky, and full of flavor.
How to Store Hollandaise Fish
Store the baked fish and the hollandaise sauce in separate airtight containers. Leftovers can remain in the fridge for up to 3 days.
To reheat the leftovers, preheat the oven to 275°F and line a baking sheet with foil. Bake the fish for about 15 minutes until warmed through. Warm up the sauce separately.
How To Reheat Hollandaise Sauce
To reheat the hollandaise sauce separately, place the sauce into a pan over low heat. Add a small amount of melted butter to re-emulsify the sauce. This will give the sauce a smooth texture. When the sauce is warmed through, pour it into a gravy boat or a serving bowl.
Easy Hollandaise Fish Recipe
Ingredients
For the Fish
- 2 lbs white fish fillets
- 2 tablespoons olive oil
- 4 teaspoons fish seasoning , or your favorite seasoning blend
For the Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup unsalted butter, melted and hot
- 1/4 teaspoon salt
- pinch of cayenne pepper
Instructions
Bake the Fish
- Preheat the oven to 375°F.
- Pat the fish filets dry with paper towels. Place on a large baking sheet and rub the fish filets with oil.
- Sprinkle the filets with the seasoning.
- Place the filets in the oven and bake for 15-20 minutes, or until the fish is flaky and has reached an internal temperature of 145°F.
Make Hollandaise Sauce
- While the fish is baking, place the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high-powered blender and blend for a few seconds until combined.
- With the blender running on medium-high, slowly stream in the hot melted butter until the mixture is emulsified.
- Pour the warm hollandaise sauce over the fish and enjoy.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
Fab, easy sauce recipe. Really easy to rescue when it split on me too. Thanks!
Hi Jackie, glad that you like the recipe. Thanks for letting me know. Izzy