Q: Can I use a different type of fish for this recipe?
A: Yes, you can use other types of fish, but make sure to adjust cooking times based on thickness and type.
Q: Is it necessary to use both milk and light cream in the sauce?
A: The combination of milk and light cream creates a richer flavor, but you can adjust the ratio or use just one of them based on your preference.
Q: How do I know when the fish is fully cooked?
A: The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
