Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Fish with White Wine Sauce Recipe
Right here’s a easy but luxurious and stylish White Wine Sauce for fish. I’ve served it with snapper however it would go along with nearly any fish that may be pan-fried. However assume past the fin! This creamy sauce additionally pairs superbly with chicken, pork and crustaceans (shrimp/prawns, lobster, crab), cooked virtually any which means.
It is a lovely wine sauce for fish that oozes swanky vibes. Shiny-white, wealthy and singing with the gently tart flavours of white wine and lemon, it’s the type of sauce that is available in somewhat porcelain jug accompanying the dear sole dish you ordered at that ritzy French joint in your birthday.
Fact be instructed, we do deploy somewhat restaurant-style trick to realize that lovely sheen and splendid mouthfeel to the sauce. However don’t be discouraged: this sauce is definitely shockingly simple to make! (And goes with greater than sole)
Right here’s what that you must make the creamy white wine sauce:
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White wine – Any white wine that’s not too woody or candy will work nice right here. Chardonnay specifically provides actually good flavour. Sub low sodium chicken inventory/broth for a non-alcoholic model.
Don’t use an costly wine. The flavour and aroma that you just pay for is essentially misplaced throughout cooking. It’s fairly nicely documented nowadays by notable meals authorities (equivalent to New York Instances Cooking) that you do not want to make use of costly wines for cooking.
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Eschalots – Also referred to as French onions, and are known as “shallots” within the US. They appear like child onions, however have purple-skinned flesh, are finer and sweeter. To not be confused with what some individuals in Australia name “shallots” ie the lengthy inexperienced onions.
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Cream – Use thickened / heavy cream right here as it would make the sauce thicker.
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Butter (chilly!) – That is used to thicken the sauce (emulsifies it) and to make it good and glossy so it seems as luxurious because it tastes. Extra on this straightforward restaurant-y approach within the steps part beneath.
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Lemon and white wine vinegar – For a contact of tartness. Lemon brings acidity with a recent flavour, white wine vinegar brings tang with a bit extra depth to it. For those who’re lacking one, double up on the opposite.
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Sugar – Only a pinch, to spherical off the sauce.
At this time, I’m sharing this white wine sauce paired with fish. However this sauce would even be terrific with crustaceans (shrimp/prawns, lobster/crayfish, crab), poultry (pan seared chicken breast or thighs simply sprinkled with salt and pepper), or pork chops (I’d go for pretty lean ones).
The fish pictured all through this put up is snapper, however this sauce can be utilized for any mild-flavoured fish. See beneath for an inventory of steered fish, and fish I don’t suggest serving with this sauce.
Snapper is a very fashionable fish right here in Australia, beloved for the gentle, candy, delicate flavour, which isn’t “fishy” in any respect. The flesh is reasonably agency and moist, and fillets are simple to prepare dinner evenly as a result of they’re flat with an excellent thickness (versus, say, salmon, when some fillets have a really thick “hump” (the loin).
Greatest fish for white wine sauce
Any agency white fish fillets appropriate for pan frying will work right here. Even salmon will work nice (although it will likely be fairly wealthy!) Listed here are ideas for frequent fish in my major readership international locations that are perfect for serving with this white wine sauce:
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Australia: Barramundi, Blue eye cod / trevalla, Basa, Bream, Cod, Flathead, Flounder, Jewfish, John Dory, Ling, Monkfish / Stargazer, Ocean perch, Trout (ocean and river), Orange roughy, Salmon, Whiting.
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US: Above and beneath listed, plus Alaskan pollock, Catfish, Halibut, Pangasius, Tilapia, Mahi-mahi.
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UK: Above listed, plus Dover sole, Haddock, Hake, Pollack, Sea bass, Turbot.
Fish to keep away from
I like to recommend avoiding:
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Fish that dry out simply when cooked – Like swordfish, tuna, bonito, kingfish, marlin. Until you’re extraordinarily cautious they’ll develop into dry inside. I really feel these fish are (largely) higher in uncooked/uncommon kind equivalent to Ceviche, Poke Bowls, Tartare.
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Oily, strong-tasting fish – Like mackerels, mullet and sardines. Whereas it would work simply tremendous, it’s not so frequent to serve these forms of fish with creamy sauces like this. Brisker, vibrant sauces are higher, like these Italian-style Crusted Sardines.
These identical steps apply whether or not utilizing fish, chicken or pork, ie. Hold the cooked protein heat in a low oven at 50°C/120°F whilst you make the sauce.
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Cook dinner fish – Sprinkle fish with salt and pepper, then prepare dinner in a non-stick pan. For a 150g / 5oz white fish fillet (like snapper) that’s 2 cm / 4/5″ on the thickest level, it will take 2 minutes on all sides.
Cook dinner in batches if vital. Don’t crowd the pan else the fish will stew as a substitute of sear! I prepare dinner the pictured snapper in two batches.
Goal an inside temperature of 55°C / 131°F on the thickest level – that is when the fish is absolutely cooked however at optimum juiciness. For those who don’t have a meat thermometer (you must, it’s the twentieth century! I take advantage of a Thermapen), examine to see if the flesh flakes simply.
Hold heat – Take away fish from the skillet and hold heat in a low 50°C/120°F oven. As a result of the temperature is decrease than the inner temperature of the cooked fish, it gained’t prepare dinner any additional.
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Scale back wine – Discard any oil remaining within the skillet however don’t wipe it clear, simply pour the fats out. Then, nonetheless on excessive warmth, add the wine, lemon, vinegar, sugar, salt, pepper and eschalot. Carry it to a simmer then let it simmer quickly for 3 minutes or till it reduces by half. The precise time will differ relying on the dimensions and warmth retention of your skillet, and energy of range.
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Simmer cream – As soon as the wine is decreased, add the cream and simmer for a few minutes.
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End sauce with butter – Scale back the range warmth to low. Then add the butter cubes in one after the other whereas stirring always. As soon as all of the butter is integrated, the sauce shall be thicker and satin-y.
What we’re doing right here is ending the sauce utilizing a fancy-sounding restaurant approach known as monter au beurre in French. It’s a fast and simple approach to make any pan sauces shiny and splendid. The thought right here is that the butter softens, after which emulsifies and thickens the sauce, slightly than melting and splitting so the butter fats separates (which is obvious).
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Shiny! Right here’s what the sauce will appear like when the butter is integrated. Shiny and shiny!
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Straining (OPTIONAL) – In order for you your sauce to be silky easy, then pressure the sauce to take away the eschalots. This step is only optionally available, for fussy individuals like me who wished very particularly to share a easy but elegant wanting sauce!
The eschalot bits are cooked and tender so for on a regular basis functions, I’d not hassle straining.
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Again into pan – Then as soon as strained, pour the sauce again into the pan.
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Fish in sauce (optionally available) – Return the fish into the sauce for 30 seconds earlier than transferring to serving plates. That is yet one more optionally available step! I like to do that as a result of it provides the dish an opportunity for the flavours to meld collectively earlier than serving.
However actually, you would be a standard individual and simply put the fish straight onto a plate then spoon the sauce over, sprinkled with parsley if desired (one final optionally available step!).
At this time’s dish is pictured with a blinding inexperienced pea puree which I feel makes for a hanging distinction once more the white sauce, golden fish and YES I intentionally selected a darkish colored plate to make all the things pop!
I do know I’m all about rustic meals and share platters, casually affected by garnishes. However generally I do really take into consideration presentation! 😂
Plus, that pea puree? It’s ridiculously good. It begins with eschalots and garlic cooked in butter earlier than simmering peas in inventory, then pureeing till easy. Attempt it as soon as, and you’ll eternally flip your nostril up at primary recipes that decision for blitzed plain boiled peas!
Plus, it’s a pleasant change from the standard mash, no? 😇 – Johnsat x
PS In case you’re going low carb – right here’s my Cauliflower Mash. It should go very nicely with this dish!
Ingredients
- 4 x 150g / 5oz white fish fillets , skinless, boneless (I used snapper, Note 1)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp extra virgin olive oil
- 1 eschalot , small, finely chopped (~1 1/2 tbs, Note 2)
- 1 1/4 cups white wine , dry, not sweet or too woody (chardonnay is especially good, Note 3)
- 1 tsp lemon juice (sub white wine vinegar)
- 1 tsp white wine vinegar (sub more lemon)
- 1/8 tsp salt
- 1 pinch pepper
- 1 pinch white sugar
- 1 cup thickened/heavy cream
- 30g / 2 tbsp unsalted butter , cold, cut into 1cm / 1/3″ cubes
- 2 tsp finely chopped parsley (or chives)
Instructions
- Preheat oven to 50°C/120°F. Place rack over a tray.
- Season fish: Sprinkle fish with salt and pepper.
- Cook fish: Heat oil in a large non stick skillet over medium high heat. Cook fish in two batches until golden, 2 minutes on each side, or until the internal temperature is 55°C/131°F. (Note 4)
- Keep warm: Place fish on rack, and place in the oven to keep warm.
- Discard oil: Tip out excess oil from the skillet but don't wipe clean.
- Reduce wine: Add eschalot, white wine, lemon juice, vinegar, salt, pepper, sugar to the pan. Bring to simmer (still on medium high) and reduce by half (~3 minutes).
- Simmer cream: Add cream, simmer for 2 minutes.
- Finish with COLD butter: Turn heat to low and add cold butter one cube at a time while mixing with wooden spoon. Once all the butter is incorporated, the sauce should be thickened, satiny and beautifully glossy.
- Optional strain: Strain the sauce through a sieve (discard eschalot), then pour it back into the pan.
- Fish in sauce: Place fish back into the pan in the sauce. Spoon some sauce over the fish, leave for 30 seconds.
- Serve: Transfer fish onto serving plates. Spoon sauce over each fish, sprinkled with parsley if desired. Pictured with a side of pea puree (great colour splash!).
Notes
1. Fish – This recipe is suitable for any white fish fillet suitable for pan frying, or salmon and trout. Just avoid:
Fish that dries out easily – like swordfish, tuna, bonito, kingfish, marlin, Mahi Mahi.
Oily fish that also tends to have quite a “fish” flavour, such as sardines, mackerel, mullet.
See in post for an extensive list of fish suited to this recipe.
2. Eschalots –Also known as French onions, and called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions.
3. Wine – Any white wine that’s not too woody or sweet will work great here. Chardonnay in particular adds really good flavour. Sub low sodium chicken stock/broth for a non alcoholic version.
Don’t use an expensive wine. The flavour and aroma that you pay for is largely lost during cooking. It’s pretty well documented these days by notable food authorities (such as New York Times Cooking) that you do not need to use expensive wines for cooking.
4. Fish cook times will differ for different size fillets. This is the time for a 150g/5oz snapper fillet which is around 1.75cm / 2/3″ at the thickest point (fairly even thickness most of the way along).
If your fish is much thinner and more delicate, use a lower heat. If your fish is much thicker, consider searing on stove then finishing in the oven at 180°C/350°F until the internal temperature is 55°C/131°F.
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