Total Calories: 253
Sauté garlic and diced onions in olive oil. When lightly browned, add chopped parsley. Combine melted butter and flour to form a paste. Add to garlic and onion mixture. Thin with chicken stock until still relatively thick. Add enough white wine to gain the desired consistency. If desired, sliced pimentos may be added to brighten the flavor and color of the dish. Be careful not to over stir the pimentos as their color may turn the sauce pink. Season to taste with salt and white pepper.
In separate bowl, combine egg yolks and cream and slowly add to sauce, stirring constantly. Cook on low heat until boiling. In Dutch oven or baking dish, lay out filets or steaks flat. Cover with the sauce and bake at approximately 375°F until fish flakes. Serve with fresh lemon wedges. Note: Fresh dill can be used also in this recipe, if desired.
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