Looking for an easy fish fillet recipe that will wow your taste buds? This is sure to do the trick! The white fish is cooked until tender and juicy, then topped with a delicious, creamy sauce made with fresh parsley and heavy cream. This recipe is simple enough for a weeknight dinner but elegant enough for a special occasion.
Having grown up in Mexico and being able to eat fresh produce and protein, I have a strong appreciation for food. I love to cook and experiment in the kitchen, and I'm always on the lookout for new recipes to try.
This fish fillet with parsley sauce is one of my recent favorites. It's a quick and easy recipe that is packed with flavor. And it's also healthy!
💕 Why You'll Love This Fish Fillet Dinner
Cooking fish fillets is a quick process, and they have to be as fresh as possible in order to enjoy the flavor. If you have the option of buying at a local fishery, take advantage of it.
I know that many people have few hours during their day to prepare a healthy meal for the family by cooking from scratch, but this recipe proves that you can still do so in a matter of minutes.
🌎 History Of Fish In Mexico
I think that in Mexico, we're blessed with vast resources of fish and other seafood, not only by the Atlantic and Pacific oceans but also by the rivers and lakes.
We have beautiful specimens like the magnificent Marlin in the Atlantic Ocean (where the Marlin is smoked and served on tostadas) or the strange-looking Pejelagarto in the southern states of Tabasco & Campeche (its name means "fish-alligator" since it looks like a fish with an alligator head).
This fish is found in rivers, swamps, and lakes and can weigh up to 10 lbs!
The flavor is quite palatable and we use it to prepare empanadas, tacos, tamales, and stews, although it's frequently prepared on the grill.
You can still go to the small town markets and find this weird-looking fish being sold already grilled and served to go, wrapped in banana leaves.
This is just a little example of what Mexico's fishery is all about. A diverse, bountiful resource for cooks to create incredible dishes, not just at seaports but also farther inland.
All of this was the inspiration behind this fish fillet recipe! Just a simple recipe with a fresh and creamy parsley sauce that keeps the fish moist. Delicious!
🙋♀️ FAQ
Before I share my recipe, here are a few questions I've been asked about cooking fish fillets.
Do I need to use a fresh fish fillet?
No, you can definitely use a frozen fish fillet. Just make sure to thaw it completely before cooking.
Can I use any type of fish for this recipe?
Yes, you can use any type of white fish for this recipe. Tilapia and cod are my favorites here in the states, but feel free to use whatever you have on hand.
What if I don't have heavy cream?
No problem! You can substitute milk, half the amount indicated in heavy cream for cream cheese mixed with water, or even water for the heavy cream. Just keep in mind that the sauce will be thinner if you make this substitution.
Can I use dried parsley instead of fresh?
Yes, you can use dried parsley. Just make sure to use half the amount that the recipe calls for.
📋 Ingredients
Here is a list of ingredients you'll need to make fish fillets...
- Fish fillets (tilapia, sole, or cod)
- Fresh parsley
- Heavy cream
- Chicken broth
- White onion
- Garlic clove
- Lime juice
- Vegetable oil
- Salt and pepper
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
🔪 Instructions
This recipe for fish in parsley sauce is really easy to make! Here's what you need to do:
Make the sauce
- Start out by roughly chopping the parsley, onion, and garlic.
- In a blender, combine those three ingredients and the heavy cream.
- Blend until you have a smooth sauce!
Tip: If the sauce is too thick, add 1 or 2 tablespoons of water to thin it.
Cook the parsley sauce
- In a large skillet over medium-high heat, cook the sauce for about 3 minutes.
- Finish with salt and pepper.
Season and cook the fish fillets
- Season the fish fillets with salt, pepper, and lime juice.
- Gently place the fish fillets into the sauce and cover the skillet.
- Simmer the fish for about 6 minutes until you see that the fish is cooked and tender.
Serve and enjoy!
🍽 Side Dishes
This fish dinner tastes amazing. It goes really well with some fluffy white rice and a side salad.
Just make sure to serve it warm, spooning some of the sauce over each filet.
📚 More Authentic Mexican Recipes
If you enjoyed this recipe for fish fillets, take a look at some of these other authentic Mexican recipes:
- Crispy Cod Fish Tacos
- Seafood Soup (Caldo De Mariscos)
- Salted Cod Veracruz-Style
- Green Mexican Ceviche
- Crab Empanadas
I hope you make this Mexican fish with parsley sauce! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment down below and tell us all about it!
¡Buen provecho!
Mely
📖 Recipe
Fish Fillet with Creamy Parsley Sauce
Ingredients
- 4 fish fillets of about 6 to 8 ounces each tilapia, sole or cod
- 1 small bunch of fresh parsley about 1 ½ cup chopped
- 1 cup of heavy cream
- ½ cup of chicken broth*
- ¼ of a medium size white onion
- 1 garlic clove peeled
- 2 teaspoon lime juice about ½ a lime
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- Season the fish fillets with salt, pepper and lime juice.
- Roughly chop parsley, onion, and garlic.
- In a blender, combine parsley, onion, garlic, and cream. Blend until you have a smooth sauce. If the sauce is too thick add 1 or 2 tablespoons of water to thin it.
- In a large skillet over medium-high heat, cook the sauce for about 3 minutes. Season with salt and pepper.
- Gently place the fish fillets into the sauce and cover the skillet. Simmer for about 6 minutes until fish is cooked and tender.
- Serve warm, spooning some of the sauce over each filet. This goes well with white rice and a salad.
kumars kitchen
loved loved loved the parsley sauce and the ease of cooking such delicious fillets 🙂
Mely
Hello Kumars kitchen,
I am glad you enjoy the recipe. Thanks for your comment.
Lea Ann
This is a must try. Being land locked in Colorado, I mostly have to rely on fresh frozen. Thanks for a great recipe. Pinned.
Nammi
yumm, Love that parsley sauce, have a nice week end
NORMA RUIZ
Delicioso Mely, mil gracias