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Baked Fish In White Wine

– 3 to 3-1/2lbs. firm white fish
– 1/2 medium onion, sliced
– 3 shallots, minced
– 1 cup sliced mushrooms
– 1 tbs. lemon juice
– salt and pepper to taste
– pinch each nutmeg and clove
– dry white wine
– 2 tbs. brandy
– 2 tbs. flour
– 2 tbs. soft butter
– dash cayenne
– parsley (optional)
– lemon slices (optional)


Dry fish with paper towels. Butter a large baking dish and arrange fish in it. Separate onions into rings. Scatter over fish. Combine shallots, mushrooms, lemon juice, salt, pepper, nutmeg, and cloves. Sprinkle over fish and onions. Almost cover the fish with wine. Bake at 425ºF 10 minutes per inch of thickness (see Canadian Rule). Remove from oven. With a baster, remove all cooking liquid to a small saucepan. Reduce liquid over high heat to 1-1/4 cups. Warm brandy in a ladle. Light it carefully. Pour flaming brandy into reduced liquid. Set aside. Cream together flour and butter. Add to liquid. Stir the mixture constantly over medium heat. When thick, add cayenne and pour over fish. Garnish with parsley and lemons.

Makes 8 servings

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