Fillets In Wine Sauce
Fillets in wine sauce offer a delicate seafood dish with rich tomato and wine flavors, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Sprinkle both sides of fish fillets with salt and pepper. Place fillets in a single layer in a baking dish.
- Arrange sliced tomatoes over the top of the fillets.
- Blend flour into melted butter, then add milk and white wine; stir in basil.
- Cook the sauce until smooth and thick.
- Pour the sauce over the tomatoes and fish.
- Bake at 350°F (175°C) for about 25 to 30 minutes, until the fish flakes easily with a fork.
- Sprinkle with chopped parsley before serving.
Tips & Substitutions
For extra flavor, consider marinating the fillets in a mixture of white wine and herbs for 30 minutes before cooking. If you don't have white wine, chicken broth or vegetable broth can be used as a substitute. To ensure the fish stays moist, cover the baking dish with foil during the first half of baking, then remove it to allow for browning.
Serving Suggestions
Serve the fillets in wine sauce with a side of steamed vegetables or a light salad for a balanced meal. This dish pairs beautifully with roasted potatoes or a crusty bread to soak up the sauce. For a refreshing contrast, consider serving Cold Creamed Borscht as an appetizer.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets in a baking dish, cover with foil, and warm them in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through. Avoid microwaving as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Fillets In Wine Sauce contains roughly 364 calories, with 13g protein, 31g carbohydrates, and 23g fat. It is an excellent source of vitamin C (131% of the Daily Value), iron (107% of the Daily Value), and potassium (53% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 517mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish fillets for this recipe?
Yes, you can use frozen fish fillets. Just be sure to thaw them completely in the refrigerator before preparing the dish. This will ensure even cooking and help the sauce adhere better to the fillets.
What type of white wine is best for cooking?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is ideal for this recipe. These wines add acidity and depth to the sauce without overpowering the dish. Avoid sweet wines, as they can alter the flavor profile.
Can I make this recipe ahead of time?
Yes, you can prepare the dish ahead of time. Assemble the fillets, tomatoes, and sauce, then cover and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).