Fillet of Fish in Wine
Delight your taste buds with this elegant Fillet of Fish in Wine recipe, a perfect harmony of delicate flavors and creamy sophistication. Tender white fish fillets, such as cod, sole, or haddock, are gently poached in a fragrant mixture of dry white wine, sautéed shallots, and aromatic vegetables, ensuring a dish that is both light and flavorful. The luxurious sauce, enriched with heavy cream, lemon juice, and a touch of butter, brings a silky finish that elevates this classic seafood dish to gourmet status. Ready in just 40 minutes, this restaurant-quality meal is ideal for entertaining or a refined weeknight dinner. Serve with a garnish of fresh parsley and pair with crusty bread or steamed vegetables for a truly unforgettable dining experience. Keywords: Fillet of Fish in Wine, poached fish recipe, creamy white wine sauce, easy seafood dinner, gourmet fish recipes.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (cod, sole, or haddock)
- 1.5 cups dry white wine
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 piece small shallot, finely chopped
- 1 piece carrot, thinly sliced
- 1 piece celery stalk, thinly sliced
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- to taste salt
- to taste black pepper
Instructions
Pat the fish fillets dry with a paper towel and season both sides with salt and black pepper. Set aside.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped shallots, sliced carrot, and sliced celery to the skillet. Sauté for 3-4 minutes until the vegetables are softened but not browned.
Pour in the white wine and bring to a gentle simmer. Stir occasionally, allowing the flavors to meld together (about 2 minutes).
Carefully place the seasoned fish fillets into the skillet, arranging them so they are not overlapping. Cover the skillet with a lid and reduce the heat to low.
Poach the fish for 8-10 minutes, or until the fillets are opaque and easily flake with a fork. Carefully transfer the cooked fillets to a serving platter and keep warm.
Increase the heat to medium-high and let the wine mixture reduce slightly (about 2-3 minutes).
Lower the heat to medium and stir in the heavy cream and lemon juice. Season the sauce with additional salt and black pepper, to taste.
Whisk in the remaining 2 tablespoons of butter, one piece at a time, until the sauce becomes smooth and glossy.
Drizzle the creamy wine sauce over the fish fillets and garnish with chopped fresh parsley (if using). Serve immediately.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.4 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 191 mg | 15% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1971 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
