Fish in Wine with Lemon and Parsley
by Editorial Staff
An uncomplicated recipe for fish in wine. But not just fried sea fish, but cooked in a fragrant sauce, which makes the dish special.
Cook: 25 minutes
Servings: 4
Ingredients
- Fillet of sea fish (sea bass) without bones, with skin – 650-700 g (4 pcs. About 170 g each)
- White wine (Riesling) – 250 ml (1 glass)
- Juice of 1 lemon (about 100 ml)
- Olive oil (first cold pressed) – 100 ml (about 5-6 tablespoon. L.)
- Flour for frying fish – about 100 g (2-3 tablespoon. L.)
- Butter – 20 g (1 tablespoon. L.)
- Parsley (chopped) – about 10 g (2 tablespoons)
How to cook fish with lemon and white wine:
Directions
- Preheat oven to 200 degrees. Heat olive oil in an ovenproof skillet over medium heat. Lightly salt the fish, make transverse cuts on the skin, and roll in flour (shake off excess flour).
- Fry the fish in a preheated skillet, about 2 minutes on each side (skin side down first).
- Add wine, lemon juice, and butter. Boil for 2 minutes. Season with salt to taste.
- Place the fish pan in the oven for 3-4 minutes.
- Remove from oven, bring to a boil on the stove again and cook fish in wine for 3 minutes over medium heat. Add the parsley.
- Serve fish well with vegetables (for example, new potatoes and green beans). Pour the sauce over.
Enjoy your meal!
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