Pan Fried White Fish in Wine & Herbs
Ingredients
For the Fish
For the Sauce
For Garnish
Instructions
- 1
Combine shallot, wine, and lemon juice in a small skillet. Set over high heat, bring to a boil, and simmer until liquid is reduced to 1/4 cup (about 10 minutes).
- 2
Remove liquid from heat and whisk in butter, capers, 1/4 tsp salt, pinch of pepper, and 3/4 of the herbs. Set aside and keep warm.
- 3
Heat large frying skillet over medium-high heat. Add 3 Tbsp sauce.
- 4
Season both sides of fillets with remaining 3/4 tsp salt and pinch of pepper.
- 5
Arrange fillets and lemon/lime slices in skillet and sprinkle with some of the herbs.
- 6
Cook until fillets are golden, about 4 minutes on first side.
- 7
Turn fillets, sprinkle with remaining herbs, and cook until fish is cooked through (about 3 more minutes).
- 8
Remove cooked fish to serving plates, drizzle remaining sauce over top, and sprinkle almonds as garnish.
💡 Cook's Notes
**Fish options:** Can use codfish, sole, sea bass, flounder, or haddock. **Herb suggestions:** Any combination of parsley, sage, rosemary, thyme, tarragon, chives, chervil, and dill. A Mike A. classic.
Get Weekly Recipes
Join our newsletter for hand-picked family recipes every week.
More Seafood Recipes
Almond Encrusted Tilapia
1 cup sliced or slivered unsalted toasted almonds, finely chopped (pulse about 20 seconds in a food processor, or chop by hand), 1/4 cup plain dried bread crumbs (or Panko), 2 Tbsp brown sugar...
Asian Salmon
2 1/4 lbs center-cut salmon fillet (1 1/2 inches thick), 1 cup soy sauce, 1/4 cup rice vinegar...
Cod Nuggets
2 lbs cod fillets, cut into 2-inch nuggets, 1/2 cup flour, 1/2 tsp salt...