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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.
125 K 4.0/5 (50 reviews)
Grade this recipe:
duree60 min. difficultéEasy prix5.10 € pour combien2 people ingredients10 Ingredients
Keywords:
Last modified on: December 14th 2016
For this recipe: I want to make it (538×) I made it (466×) Comment Send to a friend Ask a question Follow Printable Diaporama VidéoUser-friendly URL
For 2 people, you will need:
Change to the quantities for:
1 people2 people4 people6 people
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.
Fish in white wine
Prepare 40 g onion and chop finely.
Stage 2 - 5 min.
Fish in white wine
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
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
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
Cook for 30 minutes.
Stage 6 - 3 min.
Fish in white wine
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

Making the sauce

Strain the cooking juices into a small saucepan.
Stage 8 - 1 min.
Fish in white wine
Add the juice of ½ lemon.
Stage 9 - 1 min.
Fish in white wine
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
...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
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 recipe60 RDI=20 %10 RDI=1 %50 RDI=7 %700 RDI=40 %2,950 RDI: 40 %
Per 100 g9 RDI=4 %1 RDI=0 %8 RDI=1 %120 RDI=6 %510 RDI: 6 %
Per person30 RDI=10 %5 RDI=1 %20 RDI=4 %350 RDI=20 %1,470 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, Milk, Sulfites, egg
How much will it cost?
  • For 2 people : 5.10 €
  • Per person : 2.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fish fillet
Fish fillet

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Dry white wine
Dry white wine

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Butter
Butter

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Onion
Onion

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