Vegetable- and Wine-Braised Fish Fillets

Preparation info

  • Makes


    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

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


  • #1½ teaspoons olive oil
  • 4 red snapper fillets (about 6 ounces each) or any other firm white fish, skin on
  • 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
  • Lemon wedges, for serving


    1. 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.
    2. 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 skillet; cover. Cook gently or braise until the fish is just opaque in the center, usually 8 to 10 minutes. Do not overcook.
    3. Transfer the fish with a slotted spatula to serving plates and arrange, skin side down. Add the parsley to the pan and swirl the pan to mix. Spoon some of the vegetables and wine over each portion. Serve hot, with lemon wedges.