Best 8 Fresh Fish In White Wine Recipes

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Fresh fish cooked in white wine is a classic dish that can be enjoyed by people of all ages. The delicate flavor of the fish is perfectly complemented by the acidity of the white wine, creating a dish that is both light and flavorful. White wine also helps to tenderize the fish, making it a great choice for those who are new to cooking fish. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, there is a recipe for fresh fish in white wine that is sure to please everyone at the table.

Here are our top 8 tried and tested recipes!

WHOLE ROASTED FISH WITH HERBS



Whole Roasted Fish with Herbs image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 8

1 (2 1/2-pound) fish, such as snapper or bass, scaled, gutted and gills removed
Kosher salt
Extra-virgin olive oil
8 lemon slices
2 fresh bay leaves
1 bundle assorted fresh herbs, such as thyme, oregano, marjoram and parsley, plus some extra to lay the fish on while baking
4 cloves garlic, smashed
2 cups dry white wine

Steps:

  • Preheat the oven to 400 degrees F.
  • Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
  • Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
  • Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
  • Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
  • Remove from oven, present and collect your kudos then fillet to serve.

FRESH FISH IN WHITE WINE



Fresh Fish in White Wine image

Make and share this Fresh Fish in White Wine recipe from Food.com.

Provided by Shirl J 831

Categories     Canadian

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 fish fillet
salt, to taste
pepper, to taste
paprika
1/2 lemon, juice of
1 tablespoon chopped fresh parsley
2 tablespoons white wine
1 tablespoon margarine or 1 tablespoon butter

Steps:

  • lay fish in shallow dish.
  • sprinkle fish with seasonings, lemon juice, wine, and parsley.
  • Pour over fish.
  • dot fish with butter or margarine.
  • bake 350, 30 minutes or till flaky.

MUSSELS WITH WHITE WINE



Mussels With White Wine image

Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.

Provided by Dawn Perry

Categories     Onion     Shellfish     Quick & Easy     Dinner     Lunch     Seafood     Mussel     White Wine     Simmer     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17

Lemon aioli:
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon (or more) fresh lemon juice
1/4 cup vegetable oil
1/4 cup extra-virgin olive oil
Kosher salt
Mussels:
2 tablespoons olive oil
1 medium yellow onion, chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1/2 cup white wine
4 pounds mussels, debearded, scrubbed
2 teaspoons fresh thyme leaves
Sliced country-style bread, toasted (for serving)

Steps:

  • For lemon aioli:
  • Whisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified. Season with salt and more lemon juice, if desired. Cover; chill.
  • DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.
  • For mussels:
  • Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.
  • Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open (discard any that do not open), 10-12 minutes.
  • Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.

GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE



Grilled Fish With Garlic, White Wine and Butter Sauce image

Recipe Adapted from Chef Bobby Flay - Food Network. An excellent recipe to prepare fish or shrimps over cooked pasta with a delicious taste.

Provided by pink cook

Categories     Very Low Carbs

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

1/2 cup dry white wine
2 shallots, minced
2 garlic cloves, crushed and finely chopped
1/4 cup unsalted butter, room temperature
1 teaspoon fresh parsley, finely chopped
2 (8 ounce) white fish fillets
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • In a small pot, whisk together white wine, shallots and garlic.
  • Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
  • Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
  • Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
  • Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
  • Thanks for your reviews and suggestions to correct this recipe.

WINE SAUCE FOR SEAFOOD



Wine Sauce for Seafood image

This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.

Provided by Nicole0615

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 17m

Yield 4

Number Of Ingredients 9

3 tablespoons butter
2 cloves garlic, minced
2 tablespoons minced shallots
1 teaspoon dried tarragon
¼ teaspoon salt
¼ teaspoon white pepper
¼ cup white wine
1 lemon, juiced
1 tablespoon fresh parsley

Steps:

  • Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.

Nutrition Facts : Calories 102.6 calories, Carbohydrate 5 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 209.9 mg, Sugar 0.3 g

COD WITH HERBED WHITE-WINE LEMON SAUCE



Cod with Herbed White-Wine Lemon Sauce image

This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

1 medium shallot, finely chopped
1 cup dry white wine
2 lemons, 1 juiced and 1 sliced into 1/4-inch-thick rounds
6 tablespoons unsalted butter, cut into small pieces
1/4 cup capers, roughly chopped
1 teaspoon salt
Freshly ground black pepper
1 cup loosely packed mixed fresh herbs, such as parsley, tarragon, chervil, dill, and thyme, roughly chopped
4 (about 6 ounces each) codfish fillets

Steps:

  • Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
  • Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

GRILLED SWORDFISH WITH ROSEMARY-WHITE WINE SAUCE



Grilled Swordfish with Rosemary-White Wine Sauce image

Provided by Lisa Hardin

Categories     Fish     Low Carb     Rosemary     Grill     Grill/Barbecue     Bon Appétit     Georgia

Yield Serves 4

Number Of Ingredients 7

4 6-ounces swordfish steaks (each 1 to 1 1/2 inches thick)
2 tablespoons olive oil
2 1/2 teaspoons chopped fresh rosemary
6 tablespoons minced shallots
6 tablespoons dry white wine
3 tablespoons fresh lemon juice
1/2 cup (1 stick) chilled butter, cut into 8 pieces

Steps:

  • Prepare barbecue (medium-high heat). Brush fish with oil. Sprinkle with 2 teaspoons rosemary. Season with salt and pepper.
  • Combine shallots, wine and lemon juice in small saucepan. Boil until liquid is reduced to 2 tablespoons, about 5 minutes. Remove from heat. Add remaining rosemary. Add 1 piece of butter; whisk until melted. Place pan over low heat; add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next. Remove from heat. Season with salt and pepper.
  • Meanwhile, grill fish until opaque in center, about 3 minutes per side. Serve with rosemary-white wine sauce.

ROASTED SALMON WITH WHITE-WINE SAUCE



Roasted Salmon with White-Wine Sauce image

Salmon is a versatile, ultra heart-healthy superfood, and its preparation possibilities are endless. Here, a skinless roasted fillet creates a simple but swanky dinner when paired with Steamed Potatoes with Thyme and Sauteed Mixed Mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 6

1 large skinless salmon fillet (1 1/2 pounds)
Coarse salt and ground pepper
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1 cup dry white wine
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
  • Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

Nutrition Facts : Calories 321 g, Fat 14 g, Protein 34 g

Tips:

  • Choose the right fish: For this recipe, a firm-fleshed fish is best, such as halibut, cod, or salmon. Avoid fish that are too delicate, such as tilapia or sole, as they will fall apart in the cooking process.
  • Use fresh ingredients: The fresher the ingredients, the better the dish will taste. If possible, use fresh fish, vegetables, and herbs.
  • Don't overcrowd the pan: When searing the fish, don't overcrowd the pan, or the fish will steam instead of sear. Cook the fish in batches if necessary.
  • Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it. Overcooked fish will be dry and tough.
  • Use a good quality white wine: The wine you use in this recipe should be a dry white wine that you would enjoy drinking on its own. Avoid using a sweet or fruity wine, as it will overpower the delicate flavor of the fish.

Conclusion:

This recipe for Fresh Fish in White Wine is a simple and delicious way to cook fish. The white wine sauce is light and flavorful, and the fish is cooked perfectly. This dish is perfect for a weeknight meal or a special occasion. You can use the same basic recipe to cook different types of fish. Just be sure to adjust the cooking time based on the thickness of the fish. You can also add different vegetables to the sauce, such as mushrooms, onions, or leeks.

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