Everyone in my family loved this fish with a creamy white wine sauce. The alcohol cooks off quickly, so it’s fine for kids and the wine leaves a nice flavor behind. This fish recipe was also super-fast and super-easy to make.
I served this with Bacon Brussels Sprouts and Air Fryer Rosemary Potatoes.
Creamy White Wine Fish
Servings: 4
Calories: 233kcal
Ingredients
- 1 pound mild white fish fillets (like hake, haddock, or Alaskan cod)
- ½ cup white wine
- ½ cup low-sodium chicken broth
Cream sauce ingredients:
- 2 tablespoon margarine
- ½ cup all-purpose flour
- ¼ cup skim milk
- ⅛ teaspoon ground black pepper
- 2 tablespoon parsley leaves
Instructions
- Preheat the oven to 350 °F . Lightly spray a baking dish with nonstick spray.
- Rinse the fish fillets and arrange them in a baking dish.
- In a measuring cup, whisk together the chicken broth and white wine. Pour it over the fish.
- Bake the fish for about 20 minutes. The fish is done when the flesh flakes easily with a fork, and when a thermometer registers an internal temperature of 145 °F
Make the cream sauce:
- Heat 2 tablespoons of margarine in a skillet over medium heat.
- When the butter begins to sizzle, add the flour. Use a spatula to stir the flour into the butter for about 1 to 2 minutes.
- Add the skim milk to the flour and butter mixture, and whisk to combine.
- Stir in the parsley and black pepper.
- Spoon the sauce over the fish.
