Description
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan Searing
- Cuisine: French
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 410
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 110 mg
