Ocean Perch with White Wine Sauce
Elevate your seafood dinner with this elegant recipe for Ocean Perch with White Wine Sauce, a dish that perfectly balances simplicity and sophistication. Tender, flaky ocean perch fillets are pan-seared to golden perfection, then bathed in a luscious white wine sauce made with sautéed shallots, garlic, and a touch of cream for richness. The sauce, infused with the delicate flavors of dry white wine and savory stock, complements the fish beautifully, while a garnish of fresh parsley and lemon slices adds a burst of freshness. Ready in just 35 minutes, this restaurant-quality dish is perfect for an impressive weeknight meal or a special occasion. Serve it with steamed vegetables or fluffy rice for a complete, flavor-packed experience that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 4 pieces ocean perch fillets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely chopped
- 2 cloves garlic, minced
- 0.5 cup dry white wine
- 0.5 cup chicken or fish stock
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 piece lemon, sliced for garnish
Instructions
Season the ocean perch fillets with salt and black pepper on both sides.
Lightly dredge the fillets in all-purpose flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Add the fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.
In the same skillet, lower the heat to medium and add unsalted butter. Allow it to melt, then add the finely chopped shallots and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Pour in the dry white wine, scraping the bottom of the pan to deglaze. Let it simmer for 2 minutes to reduce slightly.
Add the chicken or fish stock and let the mixture simmer for another 3-4 minutes to concentrate the flavors.
Stir in the heavy cream, allowing the sauce to thicken slightly. Season with additional salt and black pepper if needed.
Return the cooked fillets to the skillet, spooning the white wine sauce over them. Let them warm through for 1-2 minutes.
Transfer the fillets to serving plates, pouring the sauce over them. Garnish with fresh chopped parsley and a slice of lemon.
Serve immediately with your choice of side, such as steamed vegetables or rice.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 3100 mg | 135% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.8 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1506 mg | 32% | |
*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.
