Sauteed Snapper with White Wine Reduction
By á-885
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Ingredients
- 4 six-ounce snapper fillets, skin on
- Salt and pepper
- All purpose flour
- 2 Tablespoons olive oil
- 1/2 cup dry white wine
- 2 bay leaves
- 1/2 cup fish stock
Details
Servings 4
Cooking time 10mins
Preparation
Step 1
Score the skin side of the fish. Then season both sides with salt and pepper.
Dust the fish lightly with flour.
In a large saute pan, heat 2 Tablespoons of olive oil. Add the fish, skin side down and cook over high heat until crisp and brown.
Flip the fish over. Then add the white wine and bay leaves to the pan and cook for 2 minutes, or until the fish is just cooked through.
Transfer the fillets to a plate. Allow the wine to reduce to just a few tablespoons. Then add the fish stock and reduce until it thickens slightly.
Pour the sauce over the fish and serve.
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