Name: Vegetable- and Wine-Braised Fish Fillets
Yield: Makes 4 Servings
Ingredients: Salt and freshly ground white pepper, to taste; 2 carrots, trimmed, peeled, and cut into thin julienne; 2 scallions (white portion with a little of the green), trimmed, halved lengthwise, and thinly sliced lengthwise; ½ cup dry white wine; 2 tablespoons chopped fresh parsley and/or chives; #1½ teaspoons olive oil; 4 red snapper fillets (about 6 ounces each) or any other firm white fish, skin on; Lemon wedges, for serving

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Prepare this simple, low-fat dish with any firm, white fish fillets.

Ingredients

#1½ teaspoons olive oil
4 red snapper fillets (about 6 ounces each) or an

Method

Heat the oil in a wide skillet, preferably nonstick, over medium heat. Season the fish fillets with salt and pepper. Place the fish, skin side down, in the skillet. Cook until lightly colored, 1 or 2 minutes.
Carefully turn the fish over with a spatula. Scatter the carrots and scallions over and around the fish. Pour the wine over the fish into the skill

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Vegetable- and Wine-Braised Fish Fillets

Ingredients

Method

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