White Fish in White Wine Sauce Recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 tablespoons butter

4 5 oz white fish filets (cod, haddock, halibut or snapper)

3 tablespoons butter

2 tablespoons minced shallots

2 cloves garlic (minced finely)

1 teaspoon dried tarragon (or other dried herbs)

¼ teaspoon salt

¼ teaspoon white pepper

¼ cup white wine (like Chardonnay, Pinot Grigio or Sauvignon Blanc, or chicken stock)

Juice of 1 lemon

1 tablespoon fresh parsley

Directions

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.

To the same pan as we cooked the fish, melt 3 tablespoons of butter over medium-low heat.

Add minced shallots and garlic; cook for about 3 minutes until shallots are soft.

Stir in dried tarragon, salt, and white pepper.

Increase heat to medium and pour in white wine and lemon juice. Let it simmer for 1 minute, while stirring.

Remove from heat and add fresh parsley.

Pour the sauce over your favorite white fish, top with fresh parsley and lemon wedges and serve.

Nutrition

• Serving Size: 1 g
• Calories: 137 kcal
• Total Fat: 14 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 38 mg
• Sodium: 261 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 0.3 g
• Total Sugars: 0.4 g
• Protein: 1 g