Fish Baked in Lemon Wine Sauce
Over a year ago
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Ingredients
- 4 fish filets
- 2 tbsp flour
- 2 tbsp. olive oil
- 4 tbsp. butter
- 6 cloves garlic. minced
- 2 tbsp. shallots. finely chopped
- 2 tbsp. freshly chopped parsley
- ½ cup cup wine
- 1 lemon juice
- ½ cup chicken broth
- to taste salt and pepper
Accompaniment
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Nederburg Cabernet Sauvignon Rose
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Method
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1
1. Heat olive oil and 2 tbsp butter in a large pan over high heat.
2. Season fish with salt and pepper, and then dredge in flour, shaking off any excess.
3. Once the pan is very hot, add the fish and cook on each side for about 2-3 minutes. Remove from pan.
4. Lower the heat to medium-high, and to the pan, add garlic and shallots.
5. Saute for 1-2 min.
6. Add the wine and let it cook for about 3-4 minutes.
7. Add the chicken broth, lemon juice.
8. Return fish to the pan and simmer about 8-10 minutes.
9. At the end, whisk in 2 tablespoon of butter and top with parsley.
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Do you mean broth as in soup? I do this recipe and use vegetable stock instead. Please can you clarify. I also add single cream, which you might like to try.