There are not many things I cook well that I do not eat. Fish is one of those foods. Jim calls it brain food. There have been times when I actually dreaded Fridays because I had to cook him fish. I ate most of my fillet, but well... I left quite a bit of it actually. This is Julia Child’s recipe, but I didn’t do the buttered parchment thing. There is one thing that Julia insisted upon and that was washing and drying the fish. Pat it dry thoroughly with paper towel she said. Holy! We agree on that one! Fish days are bad enough, but I can't think of worse smell in the kitchen than fishy fish. But then each to his own.
FISH FILLETS POACHED IN WINE
4 white fish fillets
salt and pepper
1+2+2 Tbsp butter
4 green onions, finely chopped
3/4 cup dry white wine
2 Tbsp fresh herbs [parsley, tarragon]
few drops of fresh lemon juice
extra parsley
• Preheat the oven at 350 F
• Wash the fillets and pat dry with paper towel. This is a must.
• Season the fillets with salt and pepper.
• Butter an ovenproof stainless steel dish with 1 Tbsp butter.
• Place half the chopped green onion in the dish.
• Then lay the fillets in the dish overlapping somewhat.
• Top with the remaining green onions.
• Sprinkle with herbs.
• Add the wine beside the fish. The liquid should come up to the fish 3/4 of the way.
• Place on the stove and bring it to the simmer.
• Melt 2 Tbsp butter and drizzle over the fish.
• Cover the dish and move it into the preheated oven.
• Cook in the oven for 7-8 minutes.
• The fish is ready when it’s springy to the touch and is opaque.
• It may seem like the fish is not done, but it will be done trust me. It takes very little time to cook fillets this way.
• Pour off all the liquid into a sauce pan.
• Put the fish back in the oven with the door ajar. Oh and turn off the oven.
• Very quickly, over high heat reduce the liquid until almost syrupy.
• Whisk in droplets of fresh lemon juice and minced parsley.
• Add 2 Tbsp butter.
• Spoon over the fish and serve at once.
