Fish With White Wine Sauce Recipe – Quick & Elegant Dish

I’m sharing a refined fish in wine sauce that marries crisp-seared white fillets with a silky white wine cream and a bright squeeze of lemon, plus a few chef tips to make it straightforward.

I love how simple seared white fish fillets with a splash of dry white wine can feel and yet somehow fancy. The sauce wakes the fish up, bright and silky at once, like something I’d order at a tiny bistro.

I keep thinking about White Wine And Fish memories, and how this belongs among the best White Fish Dishes without the fuss. It looks elegant but cooks fast, and honestly I mess it up sometimes and it still tastes great.

Perfect for dinner with friends or a quiet night in, it’ll make you curious enough to try it tonight.

Ingredients

• White fish fillets: lean protein, mild flavor, cooks fast and stays tender.
• White wine: adds bright acidity and aromatic notes, it lifts the sauce.
• Cream or creme fraiche: gives silkiness, little tang if you use creme fraiche.
• Lemon juice: cuts richness with fresh sour notes, bright finish, use sparingly.
• Capers: salty briny pops that add tang and a little texture.
• Butter: adds lush mouthfeel and glossy sheen, finish sauce with small cubes.
• Shallot and garlic: aromatics that build flavor base, gentle not overpowering.
• Olive oil: for searing, brings savory background and a touch of fruitiness.
• Parsley: fresh herb finish, bright green flavor, makes dish look lively.

Ingredient Quantities

• 4 white fish fillets (cod, halibut, or sea bass), about 6 oz each
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour (optional, for light dusting)
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• 3/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 1/2 cup low sodium chicken or fish stock
• 1/2 cup heavy cream or creme fraiche (or use a splash if you want it lighter)
• 1 tablespoon fresh lemon juice
• 1 tablespoon capers (optional)
• 1 tablespoon cold unsalted butter, cut into small cubes (for finishing the sauce)
• 2 tablespoons chopped fresh parsley
• Lemon wedges for serving (optional)

How to Make this

1. Pat the fillets dry with paper towels, season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, and if you like a light crust lightly dust with 2 tablespoons flour, shaking off excess.

2. Heat a large skillet over medium high heat until hot, add 2 tablespoons olive oil and 2 tablespoons unsalted butter. Don’t overcrowd the pan, cook in batches if needed.

3. Add the fillets skinless side down or presentation side down, sear until golden and a bit firm at the edges about 3 to 4 minutes, flip and cook the other side 2 to 3 minutes more until just opaque and flaky. Transfer fish to a plate and let rest for a minute or two.

4. Turn heat to medium, add the finely chopped shallot and the minced garlic to the same pan and cook, stirring, about 1 minute until softened but not brown.

5. Pour in 3/4 cup dry white wine and scrape up the browned bits from the pan with a wooden spoon, simmer until the wine is reduced by about half roughly 2 to 3 minutes.

6. Add 1/2 cup low sodium chicken or fish stock, bring to a gentle simmer and reduce a minute or two.

7. Stir in 1/2 cup heavy cream or creme fraiche (or just a splash if you want it lighter), 1 tablespoon fresh lemon juice and 1 tablespoon capers if using, simmer until the sauce thickens slightly and coats the back of a spoon about 1 to 2 minutes.

8. Remove the pan from heat and whisk in 1 tablespoon cold unsalted butter cut into small cubes a little at a time to emulsify and glossy finish, taste and adjust salt and pepper if needed.

9. Return the fish to the pan just to warm for 30 to 60 seconds, spoon the sauce over, sprinkle 2 tablespoons chopped fresh parsley, serve immediately with lemon wedges and enjoy.

Equipment Needed

1. Large 10–12 inch skillet (stainless steel or nonstick will work)
2. Fish spatula or sturdy tongs for flipping fillets
3. Wooden spoon for scraping browned bits from the pan
4. Whisk for finishing and emulsifying the sauce
5. Measuring cups and spoons (¾ cup, ½ cup, tbsp sizes)
6. Cutting board and a sharp chef’s knife for shallot, garlic and parsley
7. Small bowl or plate for dusting flour and holding the cold butter cubes
8. Paper towels and a serving plate to pat dry and rest the cooked fish, dont skip these

FAQ

Fish With White Wine Sauce Recipe – Quick & Elegant Dish Substitutions and Variations

• White wine (3/4 cup): swap with an equal amount of dry vermouth for the closest flavor. if you need non alcoholic use 3/4 cup low sodium stock plus 1 tablespoon lemon juice, bright but less complex.
• Heavy cream (1/2 cup): use half and half for a lighter sauce, or fold in 1-2 tablespoons plain Greek yogurt off the heat to thicken, just don’t boil it or it’ll split.
• Capers (1 tbsp): chopped green olives or finely diced cornichons give the same briny, salty pop, just cut back on any extra salt you add.
• White fish fillets: if cod/halibut/sea bass aren’t available try pollock, tilapia or haddock, they cook the same. if you use thinner fillets watch the cook time so they don’t overcook.

Pro Tips

1) Pat and dry the fish like you mean it. If the fillets are even a little damp they’ll steam not sear, so press with paper towels before seasoning. Light dusting of flour helps get a golden crust but shake off the excess, otherwise the coating will go gummy.

2) Don’t overcrowd the pan. Cook in batches if needed so the oil stays hot and you get a quick sear. If the pan cools down the fish will take longer and overcook. Let cooked fillets rest briefly off the heat so carryover cooking finishes them instead of the pan turning them dry.

3) When you deglaze, scrape up the browned bits early and let the wine reduce until it’s nearly syrupy before adding stock or cream. That concentrates flavor and stops a thin, watery sauce. Add the acid like lemon juice near the end so the brightness stays fresh.

4) Finish the sauce off heat with cold butter, adding cubes and whisking until glossy. If you melt the butter first you won’t get a proper emulsion and the sauce can separate. Taste and adjust salt last, especially if you used capers or salted stock, they can push the salt level up.