Description
This elegant Fish with White Wine Sauce recipe features tender white fish fillets cooked to perfection and complemented by a luscious, creamy white wine sauce enhanced with shallots, lemon, and fresh herbs. Perfect for an impressive yet easy-to-make dinner for four.
Ingredients
Scale
Fish and Seasoning
- 4 x 150g / 5oz white fish fillets, skinless and boneless (snapper recommended)
- 1/2 tsp salt
- 1/4 tsp pepper
Sauce
- 2 tbsp extra virgin olive oil
- 1 small eschalot, finely chopped (~1 1/2 tbsp)
- 1 1/4 cups dry white wine (Chardonnay recommended)
- 1 tsp lemon juice (can substitute with white wine vinegar)
- 1 tsp white wine vinegar (can substitute with 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 and cut into 1 cm cubes
- 2 tsp finely chopped parsley or chives
Instructions
- Season the Fish: Pat the white fish fillets dry with a paper towel. Sprinkle both sides evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper to enhance the flavor before cooking.
- Sear the Fish: Heat 2 tablespoons of extra virgin olive oil in a large non-stick skillet over medium heat. Once hot, add the fish fillets and cook for about 3-4 minutes on each side until the fish is opaque and flakes easily with a fork. Remove the cooked fish from the skillet and set aside, keeping them warm.
- Sauté Shallots: In the same skillet, add the finely chopped eschalot. Sauté gently over medium heat until they become soft and translucent, about 2 minutes. This builds the flavor base for the sauce.
- Add White Wine and Seasonings: Pour in 1¼ cups of dry white wine, 1 teaspoon lemon juice, and 1 teaspoon white wine vinegar. Stir in 1/8 teaspoon salt, a pinch of pepper, and a pinch of white sugar. Simmer this mixture over medium heat until reduced by about half, concentrating the flavors and slightly thickening the liquid—this takes approximately 5-6 minutes.
- Finish the Sauce: Lower the heat and stir in 1 cup of thickened/heavy cream. Cook gently until the sauce is heated through and slightly thickened but not boiling, about 2-3 minutes. Remove from heat and whisk in the 30g cold unsalted butter cubes gradually until the sauce is smooth and glossy.
- Combine and Serve: Return the cooked fish fillets to the pan with the sauce briefly to warm through for a minute. Sprinkle 2 teaspoons of finely chopped parsley or chives over the dish. Serve immediately, spooning the creamy white wine sauce generously over the fish.
Notes
- Note 1: Snapper is recommended for its firm texture and mild flavor, but any white fish fillet like cod or halibut works well.
- Note 2: Make sure to finely chop the eschalot for a smooth sauce and balanced flavor.
- Note 3: Use a dry white wine such as Chardonnay. Avoid sweet or heavily oaked wines to keep the sauce balanced.
- You can substitute lemon juice with white wine vinegar for acidity and vice versa depending on your preference.
- Maintaining low heat when adding the cream prevents it from curdling.
- The cold butter cubes should be added off the heat to finish the sauce with a silky texture.
