This fish with white wine sauce is an elegant yet approachable dish that feels restaurant-worthy while remaining simple enough for a weeknight meal. Tender pan-seared fish is paired with a glossy, creamy sauce that balances gentle acidity from white wine and lemon with rich butter and cream.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers impressive flavor with minimal effort. The sauce comes together in one pan, making cleanup easy, and the technique used creates a silky, luxurious texture without complicated steps. It works beautifully with many types of white fish, making it flexible and reliable for different occasions, from casual dinners to special gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pan-seared fish
4 white fish fillets, skinless and boneless, 150 g / 5 oz each
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
White wine sauce
1 small eschalot, finely chopped (about 1 1/2 tablespoons)
1 1/4 cups dry white wine
1 teaspoon lemon juice
1 teaspoon white wine vinegar
1/8 teaspoon salt
1 pinch black pepper
1 pinch white sugar
1 cup thickened or heavy cream
30 g / 2 tablespoons unsalted butter, cold and cut into small cubes
Optional garnish
2 teaspoons finely chopped parsley or chives
Directions
Preheat the oven to 50°C / 120°F and place a rack over a baking tray.
Season the fish on both sides with salt and pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat. Cook the fish in batches if needed, about 2 minutes per side, until golden and just cooked through. Transfer the cooked fish to the rack in the oven to keep warm.
Carefully discard excess oil from the skillet without wiping it clean.
Add the eschalot, white wine, lemon juice, vinegar, salt, pepper, and sugar to the pan. Bring to a rapid simmer and let it reduce by about half, approximately 3 minutes.
Pour in the cream and simmer for 2 minutes, allowing the sauce to thicken slightly.
Reduce the heat to low. Add the cold butter cubes one at a time, stirring constantly until fully incorporated and the sauce becomes glossy and smooth.
If desired, strain the sauce through a fine sieve for an extra-smooth finish, then return it to the pan.
Place the fish back into the sauce for about 30 seconds, spooning sauce over the top.
Transfer the fish to serving plates, spoon the sauce over each portion, and garnish if using.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 12–15 minutes
Total time: about 25 minutes
Variations
Use salmon or trout instead of white fish for a richer version.
Add a small clove of finely minced garlic with the eschalot for deeper flavor.
Stir in a teaspoon of Dijon mustard at the cream stage for subtle tang.
Finish the sauce with fresh herbs such as tarragon or dill for a different aroma.
Replace the white wine with low-sodium chicken stock for an alcohol-free option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stovetop, adding a small splash of cream or milk to loosen the sauce. Avoid boiling, as this can cause the sauce to separate.
FAQs
What type of fish works best for this recipe?
Firm, mild-flavored white fish that can be pan-fried evenly works best.
Can I make the sauce ahead of time?
The sauce is best made fresh, but it can be prepared a few hours ahead and gently reheated.
Why does the butter need to be cold?
Cold butter emulsifies into the sauce, creating a smooth and glossy texture.
Can I skip the cream?
The cream is essential for the classic texture, but a lighter version can be made by reducing the amount slightly.
How do I know when the fish is cooked?
The fish should flake easily with a fork and appear opaque throughout.
Is straining the sauce necessary?
No, straining is optional and mainly for a very smooth presentation.
Can I freeze leftovers?
Freezing is not recommended, as the cream-based sauce may split when thawed.
What sides pair well with this dish?
Mashed potatoes, rice, or vegetable purées pair beautifully with the sauce.
Can I add vegetables to the pan?
Yes, lightly sautéed spinach or asparagus can be folded into the sauce at the end.
What if my sauce becomes too thick?
Simply whisk in a small amount of warm cream or milk until it reaches the desired consistency.
Conclusion
Fish with white wine sauce is a timeless dish that combines simplicity with elegance. With tender fish and a silky, flavorful sauce, it’s a recipe you can confidently turn to when you want something special without spending hours in the kitchen.
This elegant fish with white wine sauce pairs tender pan-seared white fish with a creamy, glossy sauce made from white wine, lemon, and butter. It’s a restaurant-quality meal that’s surprisingly simple to prepare at home.
Ingredients
4 white fish fillets (150 g / 5 oz each), skinless and boneless
1/2 tsp salt
1/4 tsp black pepper
2 tbsp extra virgin olive oil
1 small eschalot, finely chopped (about 1 1/2 tbsp)
1 1/4 cups dry white wine
1 tsp lemon juice
1 tsp white wine vinegar
1/8 tsp salt
1 pinch black pepper
1 pinch white sugar
1 cup thickened or heavy cream
30 g / 2 tbsp unsalted butter, cold and cubed
Optional: 2 tsp finely chopped parsley or chives for garnish
Instructions
Preheat the oven to 50°C / 120°F and set a rack over a baking tray.
Season both sides of the fish fillets with salt and pepper.
Heat olive oil in a large non-stick skillet over medium-high heat. Sear the fish for about 2 minutes per side until golden and cooked through. Transfer to the oven to keep warm.
Discard excess oil from the skillet without wiping it clean.
Add eschalot, white wine, lemon juice, vinegar, salt, pepper, and sugar to the pan. Simmer rapidly for about 3 minutes until reduced by half.
Add the cream and simmer for 2 more minutes to slightly thicken.
Reduce heat to low and add cold butter cubes one at a time, stirring constantly until the sauce is glossy and smooth.
Optional: Strain the sauce through a fine sieve for a smoother finish, then return to pan.
Return fish to the sauce briefly (about 30 seconds), spooning sauce over the top.
Transfer to serving plates, drizzle with sauce, and garnish with herbs if desired.
Notes
Use salmon or trout for a richer variation.
Add minced garlic with the eschalot for deeper flavor.
For a tangy twist, stir in Dijon mustard with the cream.
Fresh tarragon or dill adds a unique herbal note to the sauce.
To make alcohol-free, substitute wine with low-sodium chicken broth.
