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–+ servings

Fish with White Wine Sauce

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A delightful dish featuring fresh fish in a creamy white wine sauce, perfect for impressing guests at dinner parties.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 600 g 4 x 150g / 5oz white fish fillets (skinless, boneless; snapper works well)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp extra virgin olive oil
  • 1 eschalot (small, finely chopped ~1 1/2 tbsp)
  • 1 1/4 cups white wine (dry, not sweet or too woody; chardonnay is ideal)
  • 1 tsp lemon juice (can substitute with white wine vinegar)
  • 1 tsp white wine vinegar (or substitute with more lemon juice)
  • 1/8 tsp salt
  • 1 pinch pepper
  • 1 pinch white sugar
  • 1 cup thickened/heavy cream
  • 30 g unsalted butter (cold, cut into 1cm / 1/3" cubes)
  • 2 tsp finely chopped parsley (or chives)

Method
 

Cooking Fish
  1. Season the fish fillets with salt and pepper.
  2. Heat the olive oil in a pan over medium heat.
  3. Cook the fish for about 3-4 minutes on each side, or until they are golden and cooked through.
  4. Once ready, remove the fish from the pan and set aside.
Preparing White Wine Sauce
  1. In the same pan, add the chopped eschalot and sauté until soft.
  2. Pour in the white wine, lemon juice, and vinegar, then bring to a boil.
  3. Allow it to simmer for a few minutes.
  4. Add a pinch of salt, pepper, and sugar.
  5. Stir in the cream and cook until the sauce thickens slightly.
  6. Remove the pan from the heat and whisk in the cold butter until melted.
  7. Add the chopped parsley for garnish.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 8gProtein: 27gFat: 24gSaturated Fat: 14gSodium: 650mgSugar: 2g

Notes

Make sure not to overcook the fish; it should be tender and flaky. Use fresh white wine for the best flavor. Adjust the cream and wine to your taste preferences for a lighter or richer sauce.
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