INGREDIENTS
- 2 fish fillets (such as snapper, barramundi, or your favourite white fish)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/3 cup white wine reduction (see below)
- 1/2 thickened cream
- 1 tsp honey
- 1 tablespoon cold butter
- Fresh parsley, chopped (for garnish)
For the Salad:
- Mixed greens (such as arugula, spinach and romaine)
- Potatoes, confit
- Red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Salt and black pepper, to taste
For the white wine reduction:
- 1 cup white wine
- 1/2 cup chardonnay vinegar
- 3 black peppercorns
- 1 shallot sliced
- 1 bay leaf
- Sprig of thyme
DIRECTIONS
- White wine reduction
Put all ingredients for the white wine reduction in a pot and reduce by two-thirds.
Strain and reserve liquid to make the sauce - Prepare the Fish
Season the fish fillets with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Add the fish fillets to the skillet and cook for about three to four minutes on each side, or until the fish is golden brown and cooked through. Remove the fish from the skillet and set aside. - Make the white wine butter sauce
In the same skillet, add the minced garlic and sauté for about one minute until fragrant. Pour in the white wine reduction and cream and bring to a simmer. Stir in the honey and let the mixture reduce by half, about five to seven minutes. Stir in the butter until melted and smooth. Return the fish fillets to the skillet, spooning the butter over the fish to coat. - Prepare the Salad
In a large bowl, combine the mixed greens and red onions. Place the confit potatoes on bottom of the plates and drizzle with olive oil and white wine vinegar. Season with salt and black pepper and toss to combine. - Serve
Plate the fish fillets and drizzle with extra reduction sauce. Serve alongside the fresh salad. Garnish with chopped parsley for a burst of colour and flavour.
Bon appétit! Enjoy.
