Poached Bream In White Wine And Herbs Recipes

POACHED BREAM IN WHITE WINE AND HERBS.

Poached Bream in White Wine and Herbs. image

My absolute fav way to have white fish. The recipe below is for aboout 4 people, but I usually never measure ingredients and adjust for the number of serves. Originally from BHG

Provided by sams1

Categories Australian

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 kg sea bream fillets
1 cup plain flour
1/4 bunch sage
1/4 bunch oregano
1/4 bunch mint
1/4 bunch chives
2 roma tomatoes, diced
60 g butter
2 cups dry white wine

Steps:

Dust each fillet of fish with flour.
Finely chop all herbs.
(Or if time is short use dry herbs - much easier).
Place butter, wine and herbs into large pan stirring to combine.
Bring to simmer and add fish and cook for 3-4 minutes.
Add tomato and cook for a further minute.

Nutrition Facts : Calories 323.8, Fat 12.5, SaturatedFat 7.7, Cholesterol 32.1, Sodium 93.9, Carbohydrate 28.1, Fiber 1.2, Sugar 2, Protein 3.7

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

Ingredients

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.

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