Turn the heat to medium-low and sprinkle in the flour and mix well with a fork or wooden spoon. Never tried steaming so maybe that will work better for me. Save my name, email, and website in this browser for the next time I comment. That’s crazy! They are usually inexpensive. It will sputter. Love this simple technique for cooking fish. When the sauce has reduced by about half, taste a bit ​for salt and add more if you need to. The sauce is done when it can coat the back of a spoon, or when it takes a second or so to fill in after you drag the wooden spoon through the center of the pan. Cook and stir until it melts or for 1 minute. When you have finished pan-frying or sauteing your fish or seafood, add 2 more tablespoons of whatever oil or butter you cooked the fish with, scraping any browned bits off the bottom of the pan with a wooden spoon. Not only is it versatile, flavorful and easily impressive, but fish is so darn quick and easy to cook. Always contact the manufacturer prior to consumption. Saute 3 tablespoons of butter in a frying pan over medium heat. I try to incorporate fish into our dinners at least once a week and I’m always looking for new ideas. Remove the fish from the pan, and add about 1/4 cup of heavy cream and about 1 teaspoon of lemon zest. Today, fish is one of my favorite foods, and I love it when fresh prepared using a simple cooking method, like in this pan-steamed fish recipe with lemon white wine sauce. Looks like a great way to cook fish. Dust 4 to 6 sole fillets with salt, pepper and 1/4 cup of flour, and add the fish to the pan. Add the white wine, lemon juice, and fresh parsley, season with salt and pepper, and cook and stir for 1 minute more. Whisk the ingredients and continue to simmer, allowing the liquid to reduce to your desired thickness. Come to Australia. It’s either not quite done or overcooked. Alisa is also a professional recipe creator and product ambassador for the natural food industry. In a saucepan, melt the butter over medium low heat. I love the simplistic elegance of this dish! Simmer until slightly thickened, the sprinkle on lemon zest and a little freshly chopped parsley before serving. each), fresh or thawed, ½ cup white wine (sauvignon blanc or chardonnay), 2 tablespoons extra-virgin olive oil (can substitute dairy-free buttery spread, if desired). Thanks! (Nutrition information is calculated using an ingredient database and should be considered an estimate. Add the lemon slices and bring to a simmer over medium-high heat. This recipe looks fast and easy–thanks for sharing it! Serve the fish drizzled … Looks divine! I know what you mean Lisa – fish is easy and fast but can be tricky! https://www.godairyfree.org/recipes/pan-steamed-fish-lemon-white-wine-sauce Hank Shaw is a James Beard Award-winning food writer and author of four cookbooks. ), The Spruce Eats uses cookies to provide you with a great user experience and for our, Chicken Velouté, One of the Five Mother Sauces. Which European country will inspire your culinary journey tonight? While the cost can deter me at times, I find that I really don’t need a large piece to be satisfied, so one fish can actually give us two meals, and even three sometimes. Season it with the salt and pepper. Turn the heat to medium-low and sprinkle in the flour and mix well with a fork or wooden spoon. Simmer the fish parts with water and aromatics (celery, carrots, onions, etc.) What a really healthy way of preparing fish. When cooking with fish stock it's important to use the appropriate stock for your dish, i.e., shrimp stock for shrimp, lobster stock for lobster, fish stock for fish. Seafood wasn’t a category of food that I grew up with. It is a variation on a sauce veloute (Vel-oo-TAY), which is an enriched roux. It is very important not to burn the roux, so watch it closely. If the sauce is sounding too French or complicated, don't let that scare you off. Let this cook and stir often until it turns light brown; you are making a roux (pronounced "roo" in case you were wondering). Add garlic, white wine, stock, cream, salt, pepper and parmesan. Mix well and scrape any browned bits off the bottom with the wooden spoon. It may thicken up quite a bit immediately, so add the stock and mix well. This is such a gorgeous dish! Serve it immediately so it remains smooth and hot. Serve the fish with the sauce either poured over or served on the side. Individual Pot Pies to Use Up Turkey or Chicken Leftovers, Dairy-Free Coquito is like a Puerto Rican Eggnog, Only Better, Easy Dairy-Free Evaporated Milk from Rice Milk, Soy Milk, or Nut Milk, Easy Cheesy Plant-Based Casserole with Sweet Potatoes and Cauliflower, Violife Vegan Cheese Blocks are Epic Alternatives for the Holidays, The Dairy-Free Gift Guide with Unique Ideas for Adults and Kids, 4 wild Alaskan salmon or whitefish fillets (4 to 6 oz. Ask your fishmonger for fish heads or parts for a stock. I always have trouble cooking fish just right. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. This will remove any bigger bits, but is not a necessary step for an at-home recipe. We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets.