I love this quick and light recipe for warmer weather days. It works really well with any mild, white-fleshed fish such as sole, cod, halibut or striped bass. You can also try a more flavorful fish such as salmon or trout. Just make sure to start with the freshest fish available and choose varieties that are wild caught. Please see my previous post on why it’s important to consume wild caught fish.
Steaming is an ideal way to cook delicate fish that might otherwise fall apart or dry out if sautéed, grilled or baked. It also allows flavors to remain inside the fish, instead of escaping into the cooking water, as in the case of poaching.
I like to pair this light dish with veggies such as the roasted asparagus I previously posted.
4 fish fillets
¼ cup dry white wine
3 Tbsp. unsalted butter, divided
2 Tbsp. fresh parsley, chopped
2 tsp lemon juice, freshly squeezed
Sea salt and pepper, to taste
Season fillets with salt and pepper.
Heat white wine in a sauté pan over high heat until it begins to steam.
Whisk in one tablespoon butter.
Quickly add the fish to the pan in a single layer and cover.
Simmer over medium heat for 5-7 minutes, until fish is opaque. Remove fillets.
Wisk in the remaining butter, lemon juice and parsley into the pan liquid.
When sauce begins to bubble, remove from heat, add salt and pepper to taste.
To serve, spoon sauce over fillets.