Fish with White Wine Sauce

Introduction

Fish with White Wine Sauce is a delightful dish that combines the delicate flavors of fish with a creamy white wine sauce. This recipe is ideal for a fancy dinner or a casual family meal. The combination of aromatics, tangy vinegar, and rich cream elevates the fish to a whole new level. If you’ve ever wanted to impress your guests or treat yourself to something special, this dish is perfect for you.

Why Make This Recipe

This recipe is not only easy to make but also quick to prepare. It’s perfect for weeknight dinners but elegant enough to serve at special occasions. The creamy white wine sauce adds a rich flavor that complements the fish without overpowering it. Plus, the colors of the dish make it visually appealing, which is always a bonus when cooking.

How to Make Fish with White Wine Sauce

Making Fish with White Wine Sauce is a straightforward process that anyone can follow. Here’s how you can create this delicious dish step by step.

Ingredients:

4 x 150g / 5oz white fish fillets (skinless, boneless; I used snapper)
1/2 tsp salt
1/4 tsp pepper
2 tbsp extra virgin olive oil
1 eschalot (small, finely chopped)
1 1/4 cups dry white wine (chardonnay is especially good)
1 tsp lemon juice (or white wine vinegar)
1 tsp white wine vinegar (or more lemon juice)
1/8 tsp salt
1 pinch pepper
1 pinch white sugar
1 cup thickened/heavy cream
30g / 2 tbsp unsalted butter (cold, cut into cubes)
2 tsp finely chopped parsley (or chives)

Directions:

Cook fish: Preheat your oven to 50°C/120°F and place a rack over a tray. Sprinkle the fish with salt and pepper. In a large non-stick skillet, heat oil over medium-high heat. Cook the fish in two batches for about 2 minutes on each side, or until golden and the internal temperature reaches 55°C/131°F. After cooking, place the fish on the rack in the oven to keep warm.
White wine sauce: Discard excess oil from the skillet but do not wipe it clean. Add the eschalot, white wine, lemon juice, vinegar, salt, pepper, and sugar. Bring to a simmer and reduce by half, which takes around three minutes. Next, add the cream and simmer for another two minutes.
Finish with cold butter: Turn down the heat to low and add cold butter, one cube at a time, while stirring with a wooden spoon until fully incorporated. Your sauce should be thickened and glossy.
Serve the fish: Place the fish back into the pan with the sauce, spooning some sauce over the fish and letting it sit for 30 seconds. Finally, transfer the fish to serving plates and pour sauce over each piece, garnishing with chopped parsley if desired.

How to Serve Fish with White Wine Sauce

This dish pairs well with a variety of sides like rice, mashed potatoes, or a vibrant green salad. For an elegant touch, consider serving it alongside some sautéed vegetables or a pea puree for added color.

How to Store Fish with White Wine Sauce

If you have leftovers, store the fish and sauce separately in airtight containers. Refrigerate them for up to two days. When you’re ready to eat, reheat on low heat in a skillet to avoid overcooking the fish.

Tips to Make Fish with White Wine Sauce

Use a good quality dry white wine for the best flavor.
Make sure the butter is cold to achieve a creamy sauce.
Choose any firm white fish that you enjoy, such as cod or tilapia, if snapper isn’t available.

Variation

Feel free to add some vegetables, like spinach or cherry tomatoes, to the sauce for extra flavor and nutrition.

FAQs

1. Can I use frozen fish?
Yes, you can use frozen fish. Just ensure it is fully thawed and dried before cooking.

2. What can I substitute for heavy cream?
You can use half-and-half or a dairy-free cream alternative if you want a lighter sauce.

3. How can I make this recipe gluten-free?
This recipe is naturally gluten-free. Just make sure any substitutes you use, like broth or prepared vinegar, are gluten-free.

Enjoy your delicious Fish with White Wine Sauce! It’s sure to impress anyone at your table.

Fish with White Wine Sauce

A delightful dish that combines the delicate flavors of white fish with a creamy white wine sauce, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Dinner, Main Course

Cuisine French

Servings 4 servings

Calories 450 kcal

Ingredients

Fish

600 g 4 x 150g / 5oz white fish fillets (skinless, boneless; snapper)
1/2 tsp salt
1/4 tsp pepper

Sauce

2 tbsp extra virgin olive oil
1 small eshalot (finely chopped)
300 ml dry white wine Chardonnay is especially good.
1 tsp lemon juice (or white wine vinegar)
1 tsp white wine vinegar (or more lemon juice)
1/8 tsp salt
1 pinch pepper
1 pinch white sugar
240 ml thickened/heavy cream
30 g unsalted butter (cold, cut into cubes)
2 tsp finely chopped parsley or chives for garnish

Instructions

Cooking the Fish

Preheat your oven to 50°C/120°F and place a rack over a tray.
Sprinkle the fish fillets with salt and pepper.
In a large non-stick skillet, heat olive oil over medium-high heat.
Cook the fish in two batches for about 2 minutes on each side, or until golden and the internal temperature reaches 55°C/131°F.
After cooking, place the fish on the rack in the oven to keep warm.

Making the White Wine Sauce

Discard excess oil from the skillet but do not wipe it clean.
Add the eshalot, white wine, lemon juice, vinegar, salt, pepper, and sugar.
Bring to a simmer and reduce by half, which takes about three minutes.
Add the cream and simmer for another two minutes.

Finishing the Sauce

Turn down the heat to low and add cold butter, one cube at a time, stirring with a wooden spoon until fully incorporated.
Your sauce should be thickened and glossy.

Serving the Dish

Return the fish to the pan with the sauce, spooning some sauce over the fish and letting it sit for 30 seconds.
Transfer the fish to serving plates and pour sauce over each piece, garnishing with chopped parsley if desired.