(Golden, flaky fish + silky, lemon-butter wine sauce)
This dish is all about quiet sophistication. A golden fillet of white fish, gently seared until flaky, served over a pool of citrus beurre blanc — creamy, tangy, and deeply buttery. It’s the kind of plate that speaks softly, but impresses fully.
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📝 Ingredients (serves 2):
For the fish: • 2 skinless white fish fillets (like halibut, cod, or sea bass) • Salt & freshly cracked black pepper • 1 tbsp neutral oil (grapeseed or avocado) • 1 tbsp unsalted butter
For the citrus beurre blanc: • 1 small shallot, finely minced • ½ cup dry white wine • 1 tbsp white wine vinegar • Juice of ½ lemon • Zest of ½ orange • 6 tbsp cold unsalted butter, cubed • Salt to taste
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🔥 Instructions: 1. Make the beurre blanc: In a saucepan, combine shallot, white wine, vinegar, lemon juice, and orange zest. Simmer until reduced to about 2 tbsp. Remove from heat. 2. Whisk in butter: Whisk cold butter into the reduction a few cubes at a time until smooth and glossy. Season with salt. Keep warm, not hot. 3. Sear the fish: Pat fish dry. Season generously. Heat oil in a nonstick or stainless pan over medium-high. Add fish and sear 2–3 min per side, adding butter for basting near the end. Fish should be golden outside, tender inside. 4. Plate: Spoon beurre blanc onto a warm plate. Gently place fish on top. Let sauce run and pool naturally.
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