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Fish in white wine

Name: Fish in white wine
Prep time: 21 min
Cook time: 35 min
Total time: 56 min
Yield: 2 people
Cuisine: French
Ingredients: 40 g onion; 300 g fish fillet; 50 g butter; 1 bayleaf; 1 sprig thyme; 100 ml dry white wine; ½ lemon; 1 egg yolk; salt; pepper

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.

136 K 4.0/5 (50 reviews)

60 min.

Easy

5.10 €

2 people

10 Ingredients

Last modified on: December 14^th 2016

For 2 people, you will need:

1 40 g onion
2 300 g fish fillet
3 50 g butter
4 1 bayleaf
5 1 sprig thyme
6 100 ml dry white wine
7 ½ lemon
8 1 egg yolk
9 salt
10 pepper
Total weight: 580 grams

Times for this recipe

Preparation: 25 min.

Cooking: 35 min.

All in all: 60 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Prepare 40 g onion and chop finely.

Stage 2 - ⌛ 5 min.

Clean 300 g fish fillet, then salt and pepper on both sides.

Preheat the oven to 390°F (200°C).

Stage 3 - ⌛ 3 min.

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.

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.

Cook for 30 minutes.

Stage 6 - ⌛ 3 min.

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.

Making the sauce

Strain the cooking juices into a small saucepan.

Stage 8 - ⌛ 1 min.

Add the juice of ½ lemon.

Stage 9 - ⌛ 1 min.

Add 1 egg yolk and put the pan on low heat.

Mix in the egg yolk with a whisk...

Stage 10 - ⌛ 5 min.

...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

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).

Keeping: Should be eaten immediately.

Source: Based on a recipe by Ginette Mathiot.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=20 %	10 RDI=1 %	50 RDI=7 %	700 RDI=40 %	2,950 RDI: 40 %
Per 100 g	9 RDI=4 %	1 RDI=0 %	8 RDI=1 %	120 RDI=6 %	510 RDI: 6 %
Per person	30 RDI=10 %	5 RDI=1 %	20 RDI=4 %	350 RDI=20 %	1,470 RDI: 20 %