White Fish in White Wine Sauce Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
137 kcal
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Course
Main Course
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Cuisine
French
White Fish in White Wine Sauce Recipe
Description
This recipe begins by seasoning firm-fleshed white fish such as cod, haddock, halibut, or snapper with salt and pepper before pan-frying it gently in butter until it easily releases from the pan and is cooked through. The sauce is prepared in the same pan by melting additional butter, then cooking finely minced shallots and garlic until soft and fragrant.
Dried tarragon and seasoning are added to establish herbal depth, followed by pouring in dry white wine and lemon juice to create a bright, acidic reduction. The sauce simmers briefly to blend flavors and is finished with fresh parsley for a herbal freshness.
Pouring this sauce over the cooked fish ensures the tender, flaky texture is enhanced by buttery richness and aromatic layers. The dish pairs well with lemon wedges and fresh herbs, making a light yet flavorful meal.
Ingredients
- 2 tablespoons butter
- 4 oz white fish cod, haddock, halibut or snapper, filets
- 3 tablespoons butter
- 2 tablespoons shallot minced
- 2 cloves garlic minced finely
- 1 teaspoon tarragon or other dried herbs, dried
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- ¼ cup white wine like Chardonnay, Pinot Grigio or Sauvignon Blanc, or chicken stock
- lemon juice of 1
- 1 tablespoon parsley fresh
Instructions
- Pat fish dry with a paper towel, and season with salt and pepper.
- Melt 2 tablespoons butter in a small saucepan over medium-low heat.
- Add fish, skin-side down, and fry for for 3-4 minutes on each side, until the fish can be easily turned over with a spatula. Remove from the pan and set aside.
- To the same pan as we cooked the fish, melt 3 tablespoons of butter over medium-low heat.
- Add minced shallots and garlic; cook for about 3 minutes until shallots are soft.
- Stir in dried tarragon, salt, and white pepper.
- Increase heat to medium and pour in white wine and lemon juice. Let it simmer for 1 minute, while stirring.
- Remove from heat and add fresh parsley.
- Pour the sauce over your favorite white fish, top with fresh parsley and lemon wedges and serve.
Notes
- Use dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay for best sauce flavor.
- Choose firm white fish such as cod, haddock, halibut, or snapper; skin on or off is fine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 137kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 261mg | 11% |
| Potassium | 57mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.4g | 1% |
| Vitamin A | 543IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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