Classic White Fish in White Wine Sauce

 

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

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.
• 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.