Fish in White Wine

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 306
• Protein: 29 g
• Carbs: 4 g
• Fat: 17 g

Ingredients

• 600 g Atlantic cod ( filleted )
• 150 ml Dry white wine ( good quality )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( pressed )
• 40 g Minimum butter sweet ( cold, cubed )
• 2 tbsp Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Capers ( drained )
• 100 ml Fish stock ( ready to use )

Instructions

1. Sear the fish

   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. Deglaze

   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. Finish the sauce

   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.

Chef's tips

• 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.

Storage

Consume immediately. Fish loses its pearly texture when reheated.