Classic Pan Sauce for Fish
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This classic pan sauce adds classic French flavor and richness to any simply prepared fish.
Indulge in the timeless delight of fish in classic pan sauce, where the delicate flavor of white fish meets a luscious, wine-infused sauce. This dish is a true culinary gem, perfect for seafood lovers and wine enthusiasts alike.
The creamy white wine sauce is easy to whip up, requiring just a few simple ingredients: white wine, butter, lemon, tarragon, garlic, and shallots. If you prefer to skip the wine, don’t worry! You can use low-sodium chicken broth or stock for a non-alcoholic twist that still captures the essence of this delightful sauce.
Whether you’re sharing it with friends or enjoying a cozy night in, this dish promises a burst of flavor that elevates any meal.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Unsalted butter: We prefer unsalted so we can control the amount of salt in the recipe.
- Shallot: They are milder than onions and go best with the sauce.
- Garlic: Use fresh garlic for the best flavor.
- Dried tarragon: Brings a hint of licorice-like flavor, enhancing the overall taste.
- Salt and pepper
- White wine: We prefer Chardonnay, Pinot Grigio, and Sauvignon Blanc.
- Lemon juice: Squeezed freshly from 1 lemon.
- Fresh parsley: Adds a burst of freshness and color to the finished dish.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Sauté shallots and garlic with butter in a skillet.
- Stir in tarragon, salt, and pepper.
- Add the wine and lemon juice and simmer for 1 minute.
- Remove from the heat and stir in fresh parsley.
- Use immediately.
Tips For Success
- For a creamier sauce, you can stir in a splash of heavy cream after adding the wine and lemon juice.
- You can also add freshly grated Parmesan to the sauce.
- If you prefer not to use wine, low-sodium chicken stock is a good substitute.
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Classic Pan Sauce for Fish
Ingredients
- 3 tablespoons unsalted butter
- 1 large shallot, minced
- 2 cloves garlic, minced finely
- 1 teaspoon dried tarragon
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup white wine, Chardonnay, Pinot Grigio, Sauvignon Blanc
- 1 tablespoon lemon juice, from one lemon
- 1 tablespoon fresh parsley
Instructions
- Melt the butter in a skillet over medium-low heat.
- Add the minced shallots and garlic; cook for about 3 minutes until shallots are soft.
- Stir in the dried tarragon, salt, and pepper.
- Increase the heat to medium and pour in white wine and lemon juice. Let it simmer for 1 minute, while stirring.
- Remove from heat and add the fresh parsley.
- Serve the sauce over your favorite white fish.
Notes
- For a creamier sauce, you can stir in a splash of heavy cream after adding the wine and lemon juice.
- You can also add freshly grated Parmesan to the sauce.
- If you prefer not to use wine, low-sodium chicken stock is a good substitute.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.