Scalloped Fish

The fish can be picked and deboned up to 1 day ahead and stored in an airtight container in the refrigerator. The onion and parsley can be minced several hours ahead. However, the final dish should be prepared just before serving, as reheating fish multiple times degrades texture significantly.

This dish is best consumed immediately after preparation. Leftover scalloped fish can be stored in an airtight container in the refrigerator for up to 1 day, but the texture will suffer upon reheating. If you must reheat, do so very gently in a double boiler over low heat, stirring constantly to prevent curdling.