White Wine and Butter Fish

Ingredients

• 2 white fish fillets (Patted dry; the recipe does not specify the weight or type of fish.)
• salt (To taste.)
• flour (Enough to lightly coat the fillets.)
• 1 tbsp oil
• 1 tbsp butter for cooking the fish
• white wine (Amount not specified; added to deglaze the pan and allowed to reduce.)
• lemon (Amount not specified; added with the wine and may also be squeezed over the fish at the end.)
• cold butter (Amount not specified; incorporated off the heat to finish the sauce.)
• fresh parsley (Amount not specified.)

Steps

1. 1

   Pat the two white fish fillets very dry with paper towels. Season both sides with salt and lightly coat them with flour, shaking off the excess.

2. 2

   Heat a skillet over medium heat and add 1 tbsp oil along with 1 tbsp butter.

3. 3

   When the fat is hot, add the fillets and cook until lightly browned.

4. 4

   Add the white wine and lemon to the same skillet. Scrape the bottom with a spatula to loosen the browned bits and let the wine reduce.

5. 5

   Turn off the heat and add the cold butter, swirling the skillet or stirring until the sauce is smooth, glossy, and slightly creamy.

6. 6

   Return the fillets to the skillet and add the fresh parsley. Spoon the glossy sauce over them before serving.

7. 7

   Check that the fish reaches an internal temperature of 145 °F (63 °C) at the thickest part. Serve with rice, potatoes, vegetables, or a fresh salad, as desired.

Notes

The publication does not specify the amount of wine, lemon, flour, cold butter, or parsley, nor does it specify the type or weight of the fillets. The fish should reach 145 °F (63 °C) at the thickest part.

Nutrition per serving

• main course
• fish
• seafood
• pan sauce
• quick
• with white wine
• French