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.
It is served in a light sauce, made with the cooking juices and a little lemon juice.
125 K 4.0/5 (50 reviews)
60 min.
Easy
4 people
10 IngredientsLast modified on: December 14th 2016
2.8 oz 
1 lb + 5.1 oz fish fillet
3.6 oz 
2 
2 sprigs 
7.0 oz 
1 
2 
Times for this recipe
Preparation: 25 min.
Cooking: 35 min.
All in all: 60 min.
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Step by step recipe
Stage 2 - 5 min.
Clean 1 lb + 5.1 oz fish fillet, then salt and pepper on both sides.
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 3 - 3 min.
Put into a gratin dish: 3.6 oz 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 7.0 oz 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 1 lemon.
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.
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 | 110 RDI=40 % | 20 RDI=2 % | 100 RDI=20 % | 1,410 RDI=70 % | 5,890 RDI: 70 % |
| 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 % |
How much will it cost?
- For 4 people : 10.20 €
- Per person : 2.55 €
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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
Like these other recipes: Fillet of pollack cooked in two stages, Baked sea bass fillet with lemon and tarragon, Mexican ceviche, Erika's ceviche, Sea bass with coriander cream en papillote, ... See them all 29
Dry white wine
Like these other recipes: Langoustine gratin, Curried prawn risotto, Scallops with crunchy vegetables and wine sabayon, Rillons de Tours, Crispy spinach rolls, ... See them all 68
Butter
Like these other recipes: Spinach and hard-boiled egg gratin, Paris flan filling, Cantucci di Prato, Kouign-amann brioche, Butter cream, ... See them all 470
Onion
Like these other recipes: Tabbouleh, Sautéed oyster mushrooms, Spaghetti with mussels and basil, Endive and beer soup, Chicano burger, ... See them all 147
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