A fish

Fish in white wine

Ingredients for cooking fish in white wine.

  1. White fish fillet (halibut, cod, perch, sea bass, etc.) 650-900 grams
  2. Salt to taste
  3. Pepper to taste
  4. Butter (butter or olive) 3 tablespoons
  5. Dry white wine or dry sherry 3 tablespoons
  6. Parsley (finely chopped) 1 tablespoon
  • Main Ingredients: Sea Bass, Perch, Cod, Oil, White Wine
  • Portion 6-8


Bakeware, tablespoon, kitchen knife, cutting board, hot pot holders, oven, disposable paper towels.

Cooking fish in white wine:

Step 1: prepare the fish.

Fillet should be thawed and clean from skin and bones. Rinse it with cool water and pat dry with paper towels. You can leave the pieces whole, or you can cut them across into portions.

Step 2: put the fish on a baking sheet.

Oil the baking dish.

Lay the pieces of fish fillet, you can on top of each other. Salt.

Gently place pieces of butter on top of the fish fillet (or carefully pour the vegetable oil). This will protect the top of the fillet from overdrying.

Step 3: pour the wine.

Pour dry white wine into a baking dish; its vapors will make the fish soft and juicy, which will undoubtedly affect both its taste and appearance.

Step 4: add the greens.

For cooking, we will need only parsley without stems. Rinse it and chop it very finely with a knife.

Sprinkle greens over fish fillet.

Step 5: bake the fish in white wine.

You need to bake fish in white wine in a well preheated 200 degrees the oven. Calculate the exact cooking time based on the thickness of the fillet pieces, for each 2.5 centimeters add on 12 minutes.
As a result, you will get a tender fillet and a pleasant oily sauce, which you definitely need to season the fillet slices before serving.

Step 6: serve the fish in white wine.

Fish in white wine is something! Fragrant, tasty, tender! Serve for dinner or lunch. And be sure to pour each serving with sauce. Something neutral is suitable as a side dish, like rice or mashed potatoes, baked potatoes will also be nice here.
Enjoy your meal!

Recipe Tips:

- For cooking, you can take any fish, but the fillet should not be thin, so immediately exclude flounder, for example.