Fish in white wine


Fish in white wine
This recipe for cooking fish in the oven is both simple and delicious. The fish is cooked with herbs and onions in white wine.

It is served in a light sauce, made with the cooking juices and a little lemon juice.
36,8394.1/5 for 35 ratings
Grade this recipe:

Last modified on: December 14th 2016

For 2 people, you will need:

Change those ingredients for: 1 people 2 people 4 people 6 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
21 min.35 min.56 min.
Keeping: Should be eaten immediately.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 5 min.
Fish in white wine : Photo of step #1
Prepare 40 g onion and chop finely.

Stage 2 - 5 min.
Fish in white wine : Photo of step #2
Clean 300 g fish fillet, then salt and pepper on both sides.

Preheat the oven to 390°F (200°C).

Stage 3 - 3 min.
Fish in white wine : Photo of step #3
Put into a gratin dish: 50 g butter cut into small pieces, the bayleaf, thyme and half the onion. Salt and pepper lightly.

Stage 4 - 2 min.
Fish in white wine : Photo of step #4
Lay the fish fillets in the dish, add the rest of the onion on top and pour in 100 ml dry white wine.

Stage 5 - 30 min.
Fish in white wine : Photo of step #5
Cook for 30 minutes.

Stage 6 - 3 min.
Fish in white wine : Photo of step #6
After this time, transfer the fish fillets to a hot plate and cover with aluminium foil to keep hot while you make the sauce.

Stage 7 - 1 min.
Fish in white wine : Photo of step #7

Making the sauce

Strain the cooking juices into a small saucepan.

Stage 8 - 1 min.
Fish in white wine : Photo of step #8
Add the juice of ½ lemon.

Stage 9 - 1 min.
Fish in white wine : Photo of step #9
Add 1 egg yolk and put the pan on low heat.

Mix in the egg yolk with a whisk...

Stage 10 - 5 min.
Fish in white wine : Photo of step #10
...and continue beating gently on low heat until the sauce thickens.

Important: do not allow the sauce to boil and stop cooking as soon as the sauce thickens.

Check the seasoning.

Stage 11
Fish in white wine : Photo of step #11
Serve on hot plates, one fish fillet per person with the accompaniment of your choice (rice here) and the sauce poured over.

Remarks

For the fish, use whatever is in season (whiting in these photos).

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
704 Kcal or 2,948 Kj56 gr11 gr48 gr
35 %22 %1 %7 %
Per 100 g
Energetic valueProteins CarbohydratesFats
122 Kcal or 511 Kj10 gr2 gr8 gr
6 %4 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
352 Kcal or 1,474 Kj28 gr6 gr24 gr
18 %11 %1 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Based on a recipe by Ginette Mathiot.

More recipes?

This recipe uses (among others)
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Sea bass with coriander cream en papillote, Fillet of pollack cooked in two stages, Red sea bream fillets in a soy-sauce marinade, Rolls of fish in smoked ham, Crunchy little pieces of fish, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Langoustine gratin, Salmon with sorrel, Hollandaise sauce, Red mullet fillets with a reduced white-wine sauce, Turban of sole with langoustines, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, Celeriac and mushroom gratin, Tournedos Rossini, Cannelés, Brioche galette, ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Chicken with rice and leeks, Vegetable stock, Morel risotto with Vin Jaune and Mont d'Or, Enchiladas, Potatoes with prawns, ... All

Other recipes you may also like

[How to peel a pineapple]
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
34,4893.7/5 for 19 ratings 20 min.
[How to prevent butter burning during cooking]
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).
22,324 24.1/5 for 19 ratings 3 min.
[How to prepare broccoli]
How to prepare broccoli
Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
58,2973/5 for 2 ratings 35 min.
[Escalope of veal in a cream sauce]
Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.
48,5674.6/5 for 14 ratings 1 hour 3 min.
[Lentil and cold-meat salad]
Lentil and cold-meat salad
This salad combines lentils, chunks of cooked meat, sliced hard-boiled eggs, shallot and herbs, with a good vinaigrette dressing.
8,5303.8/5 for 17 ratings 43 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-24)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page