White Wine w White Fish Baked to perfection

Baked Haddock or Cod with White Wine Sauce

so simple and delicious

picking a White Wine that you love is what makes this recipe extra yummy

     

Sauvignon Blanc makes a sweeter sauce than  Fat Bastard Chardonnay

make with what you like or what you have in the fridge

a bouquet of celery

chopped this size leaves a bit of crunch which we like

if you don't like crunchy celery chop it smaller 

it gives the fish a great mild flavor

add your chopped onion
save the minced for the butter sauce

melt butter in a dish easy for dipping the fish in

decadent yes

healthier Earth Balance makes a great butter substitute!

add your minced onion 

dip the fish to coat

lay the fish on the celery & onion 

pour the remaining butter and onion over fish

sprinkle with paprika

pour wine over fish

Bake at 350 for 15-20 min depending on thickness of fish

Lift fish to serving dish with celery and onion

pour wine  sauce from fish pan into saucepan; simmer to reduce to about 1/2 cup; 

taste sauce - if sauce is bitter add 2 tbs of butter

You can pour sauce over fish or serve on the side

I prefer to serve on the side

Serve with the rest of the bottle of wine

Baked Haddock or Cod with White Wine Sauce

2 c. chopped celery leaves and stalks
1 onion, sliced
2 1/2 to 3 lbs. white fish fillets
Salt and pepper
1/3 c. melted butter
1 tsp. finely chopped onion
Dash paprika or fish seasoning
1/2 lemon or 1 tbsp. lemon juice
1 c. dry white wine
Chopped parsley

Spread celery and onion in baking dish. Season fish with salt and pepper.
Combine butter, chopped onion, & lemon juice.
Dip fish into butter mixture; arrange on celery and onion.
Pour leftover butter mixture and wine over top of fish.
Sprinkle with paprika or fish seasoning

Bake, uncovered, at 350 degrees for 25 to 30 minutes for a 2" thick fillet
15-20 minutes for 1" thin fillets
It's done when easily flaked with fork

Lift fish to serving dish with celery and onion. Pour wine from fish pan into saucepan; heat briskly to reduce to about 1/2 cup
taste sauce - if sauce is bitter add 2 tbs of butter

You can pour over fish or serve on the side.
Garnish with chopped parsley
Makes 6 servings.

chop celery 1/2 " pieces if a thin fillet is used
if using a thick fillet chop celery large
we like crunchy celery if you want soggy celery chop it small


h