cateory: specialty
Baked Buttery Thin White Fleshed Fish Fillets with Wine and Chives
Reviews: 198
Ingredients:
-
Here’s an easy baked casserole.
- 2 pounds thin white-fleshed fish fillets
- 8 tablespoons (1 stick) unsalted butter, very soft, at room temperature
- 1⁄4 cup chopped chives or the green parts of scallions (see Note)
- 1⁄2 teaspoon salt, preferably kosher or coarse grained sea salt
- 11 ⁄2 cups dry white wine (do not use dry vermouth)
- 1 tablespoon lemon juice
- 1⁄2 teaspoon freshly ground black pepper
How to make
Baked Buttery Thin White Fleshed Fish Fillets with Wine and Chives
Baked Buttery Thin White Fleshed Fish Fillets with Wine and Chives
- Position the rack in the center of the oven and preheat the oven to 400°F.
- Blot the fillets dry, then spread the soft butter evenly over both sides. Lay into a 13 × 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’ve used a baking pan that’s 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
Comments for
Baked Buttery Thin White Fleshed Fish Fillets with Wine and Chives
Baked Buttery Thin White Fleshed Fish Fillets with Wine and Chives
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