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.
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.
Notes
Pairs well with rice, mashed potatoes, or a vibrant salad. Store leftovers separately in airtight containers for up to two days.