Ingredients

4 x 150g (5oz) white fish fillets, skinless and boneless (snapper recommended)

1/2 tsp salt

1/4 tsp pepper

2 tbsp extra virgin olive oil

1 small eschalot, finely chopped (~1 1/2 tbsp)

1 1/4 cups dry white wine (chardonnay is ideal)

1 tsp lemon juice (can substitute white wine vinegar)

1 tsp white wine vinegar (can substitute more lemon juice)

1/8 tsp salt

1 pinch pepper

1 pinch white sugar

1 cup thickened/heavy cream

30g (2 tbsp) unsalted butter, cold and cut into 1cm cubes

2 tsp finely chopped parsley or chives

Instructions

Step 1: Preheat your oven to 50°C (120°F) and place a rack over a tray to keep the cooked fish warm.

Step 2: Season the fish fillets evenly with salt and pepper on both sides.

Step 3: Heat the olive oil in a large non-stick skillet over medium-high heat. Cook the fish in two batches, about 2 minutes per side, until golden and the internal temperature reaches 55°C (131°F).

Step 4: Transfer the cooked fish to the rack in the oven to keep warm.

Step 5: Pour out any excess oil from the skillet, but do not wipe the pan clean.

Step 6: Add the finely chopped eschalot, white wine, lemon juice, white wine vinegar, salt, pepper, and sugar to the skillet. Bring to a simmer over medium-high heat and reduce the liquid by half, about 3 minutes.

Step 7: Stir in the heavy cream and let the sauce simmer gently for 2 minutes to thicken slightly.

Step 8: Lower the heat to low and whisk in the cold butter cubes one at a time, stirring continuously until the sauce is thick, glossy, and smooth.

Step 9: Optional: strain the sauce through a sieve to remove the eschalot, then return the sauce to the pan.

Step 10: Place the fish fillets back into the pan with the sauce, spoon some sauce over them, and let them warm for about 30 seconds.

Step 11: Transfer the fish to serving plates, spoon over the remaining sauce, and garnish with chopped parsley or chives. Serve immediately.

Tips & Variations

Use a dry white wine such as chardonnay for the best flavor; avoid sweet or oaky varieties.

If you don’t have eschalots, shallots or a small amount of finely chopped onion can be a substitute.

For a lighter sauce, reduce the cream slightly or substitute with half-and-half, but the sauce will be less rich.

Try serving with steamed vegetables or pea puree for a burst of color and freshness.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, but make sure to thaw them completely and pat dry before seasoning and cooking to ensure even cooking and best texture.

What can I do if I don’t have white wine on hand?

You can substitute with extra lemon juice and a little chicken or vegetable broth to maintain acidity and moisture, though the flavor will be slightly different.