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    Home » Recipes » German Fish Recipes

    Sailors Sweetheart Fish Dish

    Published: Feb 4, 2018 · Modified: Mar 8, 2022 by Angela Schofield · Leave a Comment

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    German Fish

    Learn how to make a traditional German fish recipe with an amazing creamy and flavorful dill sauce and carrots.

    German Fish Dish Recipe

    How to make German Fish Dish Video Tutorial

    Authentic German Fish Dish Recipe

    German Fish

    Sailor´s Sweetheart

    Angela Schofield
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    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Cuisine German
    Servings 6 Portions
    Calories 354 kcal

    Ingredients
      

    • 2 pounds pollock filets alternatively Swai, Tilapia
    • 2 pounds carrots
    • 1 large onion
    • 1 tbsp. garlic paste
    • 2 tbsp. Butterschmalz (clarified butter) or vegetable oil
    • 1 cup chicken broth
    • ½ bunch of dill
    • 1 cup sour cream
    • 2 tbsp. mustard
    • 1 ½ tbsp. honey
    • Salt and pepper to taste

    Instructions
     

    • Preheat the oven to 375 Fahrenheit.
    • Peel the carrots and cut into slices.
    • Melt Butterschmalz or oil over medium heat.
    • Add carrots, onions, garlic paste and honey and braise lightly.
    • Deglaze with chicken broth and cook for about 3 to 4 minutes and set aside.
    • Chop dill finely.
    • In a small bowl mix sour cream, mustard and dill and add to the carrots.
    • Rinse the fish filets with cold water and tap dry.
    • Season with salt and pepper and place in a casserole pan.
    • Cover with carrot mixture and bake for 20 - 25 minutes.

    Nutrition

    Yield: 1PortionCalories: 354kcalCarbohydrates: 22gProtein: 34gFat: 16gFiber: 5gSugar: 13gNet Carbohydrates: 17g
    Tried this recipe?Let us know how it was!

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    Angela framed by German landscape

    Guten Tag, I'm Angela,
    Herzlich willkommen! I'm glad you've stopped by.

    It is a joy to share with you some of my all-time favorite authentic German recipes and tell you a little bit about the cultural background of my home country, Germany.

    More about me →

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