Fish Fillets in Wine Sauce
Create suspense and surprise at your table by serving fish baked en papillote. This time-honored method steams fish in parchment paper so that the fish emerges cooked but still moist. Do this as you prepare the delectable wine and cream sauce to serve once the paper envelope is split.
1 1/2 pounds fish fillets
4 teaspoons butter
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon butter
1 large shallot, peeled and diced
1/2 cup white wine
1/2 cup dry sherry
3 tablespoons minced sun-dried tomatoes marinated in oil
1 cup heavy cream
Parchment paper or aluminum foil
- Preheat the oven to 400°F (205°C).
- Place each fillet on an 11-inch piece of parchment paper or aluminum foil. Dot each with 1 teaspoon butter and season lightly with salt and pepper. Fold over and seal the edges to form a packet. Place the packets on a baking sheet. Bake on the middle oven rack for 15 minutes.
- Meanwhile, melt 1 tablespoon butter in a skillet. Add the shallot and sauté for 2 minutes. Add the wine and sherry; bring to a boil. Boil until the liquid is reduced to about 1/4 cup (about 5 minutes).
- Stir in the minced tomatoes. Add the cream and simmer over high heat (do not boil) until sauce is reduced by half (about 5 minutes).
- Remove fish from foil and place on warmed serving plates. Pour sauce over fish. Serve at once.
Makes 4 servings.
Tip: Sea bass, haddock, turbot and red snapper are all good fish choices.