International Recipe: Fish Fillets in Wine Sauce

Fish Fillets in Wine Sauce

Ingredients:

• 1 1/2 pounds fish fillets
• 4 teaspoons butter
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon butter
• 1 large shallot, peeled and diced
• 1/2 cup white wine
• 1/2 cup dry sherry
• 3 tablespoons minced sun-dried tomatoes marinated in oil
• 1 cup heavy cream
• Parchment paper or aluminum foil

Procedures:

1. Preheat the oven to 400°F (205°C).
2. Place each fillet on an 11-inch piece of parchment paper or aluminum foil. Dot each with 1 teaspoon butter and season lightly with salt and pepper. Fold over and seal the edges to form a packet. Place the packets on a baking sheet. Bake on the middle oven rack for 15 minutes.
3. Meanwhile, melt 1 tablespoon butter in a skillet. Add the shallot and saute for 2 minutes. Add the wine and sherry; bring to a boil. Boil until the liquid is reduced to about 1/4 cup (about 5 minutes).
4. Stir in the minced tomatoes. Add the cream and simmer over high heat (do not boil) until sauce is reduced by half (about 5 minutes).
5. Remove fish from foil and place on warmed serving plates. Pour sauce over fish. Serve at once.

Makes 4 servings.