Fish in White Wine
25 min
total
4
people
316
calories per serving
Ingredients
4 people
- 600 gAtlantic cod (filleted)
- 150 mlDry white wine (good quality)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (pressed)
- 40 gUnsalted butter (cold, cubed)
- 2 tbspExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspCapers (drained)
- 100 mlFish stock (ready to use)
Method
Pearly flesh that flakes under pressure, coated in a glossy white wine sauce. The acidity of the lemon and the aroma of garlic mounted with butter create a short, intense jus.
- 1
Heat olive oil in a skillet. Place the cod fillets. Sear for 3 minutes without moving them to achieve a light coloring without breaking the flesh.
- 2
Add the chopped onion and garlic. Pour in the dry white wine and fish stock. The liquid must boil immediately to release the cooking juices from the bottom of the pan.
- 3
Reduce the liquid by half. Add the lemon juice, parsley, and capers. Whisk in the cold butter in pieces while shaking the skillet. The sauce should become opaque, glossy, and coat the spoon.
Frequently asked questions
How do you get this dish right?
- Do not flip the fish too early; wait until it releases naturally from the pan.
- Use a dry white wine you would enjoy drinking; the flavor of the sauce depends on it.
How long does this dish keep?
Consume immediately. Fish loses its pearly texture when reheated.
4.7
12 reviews
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