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Fish with White Wine Sauce

Fish with White Wine Sauce

A delicious Fish with White Wine Sauce recipe featuring pan-seared fish fillets in a rich, creamy white wine sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main
Cuisine European
Servings 4 servings
Calories 533 kcal

Equipment

  • large non-stick skillet
  • oven
  • sieve

Ingredients
  

Pan seared fish

  • 4 150g white fish fillets skinless, boneless (I used snapper)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoon extra virgin olive oil

White wine sauce

  • 1 eschalot small, finely chopped (~1 ½ tbs)
  • 1 ¼ cups white wine dry, not sweet or too woody (chardonnay is especially good)
  • 1 teaspoon lemon juice (sub white wine vinegar)
  • 1 teaspoon white wine vinegar (sub more lemon)
  • ⅛ teaspoon salt
  • 1 pinch pepper
  • 1 pinch white sugar
  • 1 cup thickened/heavy cream
  • 30 g unsalted butter cold, cut into 1cm / ⅓″ cubes

Garnish, optional

  • 2 teaspoon finely chopped parsley (or chives)

Instructions
 

Cook fish

  • Preheat oven to 50°C/120°F. Place rack over a tray.
  • Season fish: Sprinkle fish with salt and pepper.
  • Cook fish: Heat oil in a large non stick skillet over medium high heat. Cook fish in two batches until golden, 2 minutes on each side, or until the internal temperature is 55°C/131°F.
  • Keep warm: Place fish on rack, and place in the oven to keep warm.

White wine sauce

  • Discard oil: Tip out excess oil from the skillet but don't wipe clean.
  • Reduce wine: Add eschalot, white wine, lemon juice, vinegar, salt, pepper, sugar to the pan. Bring to simmer (still on medium high) and reduce by half (~3 minutes).
  • Simmer cream: Add cream, simmer for 2 minutes.
  • Finish with COLD butter: Turn heat to low and add cold butter one cube at a time while mixing with wooden spoon until all the butter is incorporated and the sauce is thickened, satiny and glossy.
  • Optional strain: Strain the sauce through a sieve (discard eschalot), then pour it back into the pan.
  • Fish in sauce: Place fish back into the pan in the sauce. Spoon some sauce over the fish, leave for 30 seconds.
  • Serve: Transfer fish onto serving plates. Spoon sauce over each fish, sprinkled with parsley if desired.

Notes

This recipe is suitable for any white fish fillet suitable for pan frying. Avoid fish that dries out easily or oily fish with strong flavors. Eschalots are also known as shallots in the US.

Nutrition

Serving: 1servingCalories: 533kcalCarbohydrates: 5gProtein: 32gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 173mgSodium: 470mgPotassium: 578mgFiber: 1gSugar: 2gVitamin A: 1067IUVitamin C: 1mgCalcium: 66mgIron: 1mg
Keyword Dinner, easy, fish, sauce, Seafood, white wine
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