Baked Fish With White Wine Cream Sauce

Extremely simple and flavorful baked fish with white wine cream sauce made with few ingredients and minimal preparation time.

Fresh whole fish seasoned with just salt and pepper is baked on a leek and carrot bed in creamy white wine sauce. Just what you need on a Sunday or any occasion!

This baked fish in creamy carrot leek wine sauce is a family favorite and my mum in law, Beate’s specialty! Made with just 6 ingredients: fish, carrots, leek, wine, creme fraiche and heavy cream in less than one hour from start to finish. Such an easy, light and delicious lunch and dinner recipe!

For this recipe we’ve used trout, but this recipe works well with almost any tipe of fish. We’ve made it with salmon, salmon trout,  branzino and herring and it turned out perfectly well.

What you’ll need to make oven baked fish with white wine cream sauce

• 4 large whole trouts (or any fish), gutted and cleaned with head and tail on (400 g per trout)
• 200 g (7.1 oz) leeks, dark green leaves and root removed
• 200 g (7.1 oz) creme fraiche
• 6 medium carrots
• 300 ml (1 ¼ cups/ 10.1 fl oz) heavy cream
• 200 ml (6.8 fl.oz) dry white wine
• Salt and freshly ground pepper to taste (1/2 teaspoon salt per fish)

Notes:

• This recipe doesn’t even requires fresh herbs, but feel free to stuff the fish with some if you like.
• If you don’t have access to fresh trout, feel free to use whole salmon, branzino or herring.

How to make whole baked fresh trout in creamy white wine and carrot leek sauce

Wash the fish inside and outside nicely and pat dry with paper towels. Season trout inside and outside with ½ teaspoon salt per fish.

Put the fish in a baking dish and season the inside and outside with freshly ground pepper.

Arrange the fish on the baking sheet with the cut side facing down.

Preheat the oven to 160 ° C (320 °F), with both top and bottom heat. Now take the carrots, peel and grate them or cut into small pieces.

Next clean the leeks. Simply cut it in half from top to bottom, leaving the bottom intact. Then wash it under cold running water thoroughly to remove any dirt from between the layers and cut into slices.

Mix the carrots and leeks together and scatter around the fish in the baking sheet.

Mix white wine with the creme fraiche and pour over the veggies.

Then pour two-third heavy cream over the veggies as well.

Bake for 15 in the preheated oven.

After 15 minutes scoop a little bit of the sauce and spread it on every trout.

Then bake for 15 more minutes. After 15 minutes switch off the oven and let the fish be inside for 10 minutes.

Remove from the oven and transfer the sauce to an empty pot. Simply take a spoon and scoop the sauce and veggies and put in an extra pot.

Stir in the remaining heavy cream and season with salt and pepper. Let cook until it begins to bubble and remove from heat.

How to fillet trout

To serve, remove the skin and bones from the baked trout.

What to serve with baked whole trout

Serve with the creamy white wine carrot and leek sauce, fried potatoes, rice or homemade bread and green salad.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.