Baked Buttery Thin White Fleshed Fish Fillets with Wine and Chives
- 2 pounds thin white-fleshed fish fillets
- 8 tablespoons (1 stick) unsalted butter, very¬†soft, at room temperature
- 1‚ĀĄ4 cup chopped chives or the green parts of¬†scallions (see Note)
- 1‚ĀĄ2 teaspoon salt, preferably kosher or coarse grained¬†sea salt
- 11 ‚ĀĄ2 cups dry white wine (do not use dry¬†vermouth)
- 1 tablespoon lemon juice
- 1‚ĀĄ2 teaspoon freshly ground black pepper
Here‚Äôs an easy baked casserole. First position the rack in the center of the oven and¬†preheat the oven to 400¬įF.
- Blot the fillets dry, then spread the soft butter¬†evenly over both sides. Lay into a 13 √ó 9-inch¬†flame-safe roasting or baking pan, overlapping as¬†need be. Sprinkle the chives evenly over, among,¬†and even under the fillets. Sprinkle with salt.
- Pour the wine over the fillets. Place the dish in¬†the oven and bake until the fillets are firm to the¬†touch, until they begin to flake when gently scraped¬†with a fork at the thinnest parts, about 20 minutes.
- Carefully transfer the fillets to individual serving¬†plates or a large serving platter; tent with aluminum¬†foil to keep warm.
- Set the roasting pan or heat-safe baking pan¬†over medium heat. (If you‚Äôve used a baking pan¬†that‚Äôs not safe on a burner or over a flame, transfer¬†its contents to a large skillet.) Bring the cooking¬†liquid to a simmer, then stir in the lemon juice¬†and pepper. Cook, stirring often, until reduced to¬†a glaze, about 5 minutes. Spoon over the fillets.
- Note: Scallions are stronger than chives. Compensate¬†by using a big-flavored white wine like¬†a Chardonnay