Oven-baked white fish fillet with white wine and vermouth, breadcrumbs and butter
French cuisine · French Cooking Academy · ♥ 1.4K likes · 25.9K views · 12 min video
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Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- white fish fillet
- parsley
- butter
- shallots
- olive oil
- white wine
- salt
- pepper
Chop the shallots and the parsley. Score the fish criss-cross on the skin side.
- breadcrumbs
Scatter the shallots and parsley over, then a good layer of breadcrumbs on the fish rather than in the bottom of the dish.
Assembling: shallots, crumbs and butter
Lay butter cubes on top. The dish can be held in the fridge at this point until the oven is hot or the guests arrive.
- white vermouth
Only when ready to cook, pour the wine down the side of the dish and add the white vermouth.
Bake about 20 minutes. Over that time the butter melts, the breadcrumbs go golden, and the liquid steams and poaches the fish while reducing to a short sauce.
Spoon the concentrated short sauce over the fish to serve. Pairs with lettuce and a French dressing, mash, rice or green beans.
The result and tasting