I have to say that I know that many of you reading this don’t eat much fish in general. I know! That’s why I think it’s important to give you a few recipes that are extremely delicious so you can start to add fish to your menu. That’s why today I’m teaching you this recipe for fish with butter and white wine sauce.
I served this fish with butter and white wine sauce over sautéed spinach and toasted sunflower seeds. To this you can add a carb like rice or cous cous or even cooked quinoa. It would even go great with mashed potatoes!
The worst mistake that you can make when cooking fish is to over-cook it. An oven baked fish needs about 15-20min depending on the thickness of the filet. In a pan this should take approximately 2 minutes per side. You can tell that it’s done because it’s still juicy inside and the flesh flakes off easily. If it looks like finely shredded chicken then you’ve gone too far.
This recipe is really similar to a chicken picatta. This recipe you can find on my “Recipes in one hour or less” ebook. I recommend you getting it if you want to start cooking more but you don’t necessarily have the time to do it. The nice thing about a sauce like this is that the white wine adds a lovely acidity yet the butter keeps it creamy.
Ingredients
Para el pescado
- 2 pieces white fish filets whichever you prefer
- to taste salt and pepper
- 4 tbsp flour
- 1 tsp paprika
- 1/4 tsp ground oregano
For the sauce
- 2 tbsp unsalted butter
- 1 tsp olive oil
- 100 ml white wine I used Chardonnay
- 1/2 lemon sliced
- Salt and pepper
For the sautéed spinach
- 120 g baby spinach
- 1/2 tsp salt
- 1 tbsp unsalted butter
- 2 tbsp sunflower seeds
- chili flakes optional
Instructions
For the fish
- Season the fish with salt and pepper on both sides.
- Mix the flour with the paprika and oregano in a bowl and use it to cover the fish in a light layer.
For the sauce
- Melt the butter along with the olive oil in a pan over medium heat. The olive oil keeps the butter from burning 😉
- Once melted add the fish and let it cook approximately 2 minutes. Turn them over and let them cook for another 2 minutes. It should still feel tender, not tough.
- Remove the fish from the pan and lay them on a dish with kitchen paper.
- Add the wine to the pan as well as the lemon and let the sauce reduce until it thickens. Add salt and pepper.
For the sautéed spinach
- Toast the sunflower seeds on a pan over medium heat. Remove them.
- Now preheat the same pan to high heat and add the butter. Immediately add the spinach (throughly washed and dried) and salt . The salt should go into the pan with the spinach as it helps to keep it bright green.
- Stir the spinach on the pan until wilted and remove. Mix about half the seeds into the spinach.
- Place the spinach at the center of the dish and then the fish on top of them. Finish with the sauce, sunflower seeds and a few chili flakes if desired.
