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Jul 26, 2023 · Instructions. Pat fish dry with a paper towel, and season with salt and pepper. Melt 2 tablespoons butter in a small saucepan over medium-low heat. Add fish, skin-side down, and fry for for 3-4 minutes on each side, until the fish can be easily turned over with a spatula. Remove from the pan and set aside.
- (55)
- 137
- Fish, Main Course, Wine
- Overview
- Directions
This white wine, butter, and garlic sauce is a delicious sauce made with white wine, butter, lemon, tarragon, garlic, and shallots. It is wonderful served over any white fish baked or grilled.
Melt butter in a small saucepan over medium-low heat. Add shallots and garlic; cook and stir until shallots are translucent, about 3 minutes. Season with tarragon, salt, and white pepper.
Increase heat to medium; stir in white wine and lemon juice. Bring to a simmer, then whisk for 1 minute.
- (62)
- 103
- Sauce
Aug 16, 2021 · Keep the cooked protein warm in a low oven at 50°C/120°F while you make the sauce. Cook fish – Sprinkle fish with salt and pepper, then cook in a non-stick pan. For a 150g / 5oz white fish fillet (like snapper) that is 2 cm / 4/5″ at the thickest point, this will take 2 minutes on each side. Cook in batches if necessary.
- (41)
- 533
- Fish, Main
Aug 2, 2024 · Gather all ingredients. Melt butter in a small saucepan over medium-low heat. Add shallots and garlic; cook and stir until shallots are translucent, about 3 minutes. Season with tarragon, salt, and white pepper. Increase heat to medium; stir in white wine and lemon juice. Bring to a simmer, then whisk for 1 minute.
- Dinner Plate
- 4
- French
- 94
5 days ago · Add Liquid: Pour white wine and vermouth around the fish, then top with butter pieces. Roast : Bake for 15-17 minutes until the fish is flaky. Garnish with capers, parsley, and serve with lemon wedges.
Simple yet luxurious tasting white wine sauce for fish. Fine dining worthy, yet so easy to make at home!PRINT RECIPE: https://www.recipetineats.com/fish-with...
- 2 min
- 188K
- RecipeTin Eats
Dec 26, 2022 · Keep warm – Remove fish from the skillet and keep warm in a low 50°C/120°F oven. Because the temperature is lower than the internal temperature of the cooked fish, it won’t cook any further. What we’re doing here is finishing the sauce using a fancy-sounding restaurant technique called monter au beurre in French.
