Name: Poached Fish with White Wine Sauce: A Family Favorite
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: French
Ingredients: 1.5 lbs white fish fillets (cod, halibut, or sea bass); 4 cups fish or vegetable broth; 1 cup dry white wine; 1/2 cup chopped shallots; 2 cloves garlic, minced; 1/4 cup heavy cream (optional); 2 tbsp butter; 2 tbsp chopped fresh herbs (parsley, chives, or dill); Salt and pepper to taste

Jump to Recipe

It all started with my mom’s love of classic French cooking. She always made the most incredible sauces, and I wanted to recreate that magic, but in a way that fit into my busy schedule. This recipe does just that! It’s sophisticated enough for a dinner party, but easy enough for a Tuesday night. And the best part? It’s a relatively healthy meal, packed with flavor. My kids think of it as fancy restaurant food but I know that it is poached fish with white wine sauce that I prepared with love.

The secret, I’ve found, is using fresh, high-quality ingredients and not being afraid to experiment with flavors. Over time, I’ve learned little tricks and techniques that make all the difference, and I can’t wait to share them with you. We have made changes based on what ingredients we have in the fridge and it is always a hit. It’s the kind of meal that brings everyone to the table, eager to dig in. I have also learned that if you want to avoid the “fishy” smell, you should pat the fish dry with a paper towel before you do anything else. This has changed my life when preparing the poached fish with white wine sauce.

One of the things I love most about this poached fish with white wine sauce is how versatile it is. You can use almost any type of white fish, and the sauce can be adapted to your liking. Sometimes I add a squeeze of lemon juice for extra brightness, or a pinch of red pepper flakes for a little kick. It’s really all about playing around with flavors and finding what works best for you and your family.

Even my husband, who isn’t the biggest fish fan, loves this recipe. He always comments on how moist and flavorful the fish is, and how delicious the creamy sauce is with potatoes or rice. So if you are looking for something that the whole family will love, it is the poached fish with white wine sauce.

I know that cooking fish can sometimes be intimidating, but trust me, this recipe is foolproof. With a few simple steps, you’ll have a restaurant-quality dish on the table in no time. And the poached fish with white wine sauce is so delicious that you will add it to your regular rotation.

You can prepare the meal in about 30 minutes, depending on the sides you choose to serve. I can’t wait for you to try it – it’s become such a staple in our house! I have even doubled the recipe when we have company coming over and there are never any leftovers. I promise that the poached fish with white wine sauce is going to be a big hit with your family!

Ingredients

Okay, let’s talk ingredients! Here’s what you’ll need to make my family’s favorite poached fish with white wine sauce. Don’t worry, it’s all pretty straightforward stuff, and I’ll give you some tips and tricks along the way. I always use fresh ingredients, which makes a big difference, but you can substitute dried ingredients if you have to.

1.5 pounds white fish fillets (cod, haddock, or halibut): I usually go for cod because it’s readily available and relatively inexpensive. But you can use whatever white fish you like best. Just make sure it’s fresh! I recommend buying it the same day you plan to cook it. If you are looking for a sustainable choice, cod and haddock from well-managed fisheries are great options. Halibut can also be a good choice, but be mindful of its origin as some populations are overfished.
1 tablespoon olive oil: For sautéing the shallots and garlic. You can use butter if you prefer, but I like the lightness of olive oil. Extra virgin olive oil adds a fruity note to the dish, but regular olive oil works just as well. If you’re watching your fat intake, you can use a non-stick cooking spray instead.

2 shallots, finely chopped: Shallots add a subtle sweetness that I love in this sauce. If you don’t have shallots, you can use half of a small onion instead. Red onions will add a sharper flavor, while white onions are a bit milder. You can also use a leek for a more delicate flavor.
2 cloves garlic, minced: Garlic is a must for almost any sauce, in my opinion. Don’t be shy with it! Freshly minced garlic is always best, but you can use jarred minced garlic in a pinch. For a milder flavor, you can use roasted garlic.
1 cup dry white wine: I usually use a Sauvignon Blanc or Pinot Grigio. It is not necessary to buy an expensive one but make sure it is something that you would drink! I don’t cook with wine that I wouldn’t drink and ruin my poached fish with white wine sauce. Other dry white wines like Albariño or Vermentino can also work well, adding their unique aromatic profiles to the dish.

1 cup fish broth: You can use vegetable broth or chicken broth but I prefer fish broth because it adds depth of flavor that you can’t get with other broths. I usually keep some on hand, but you can easily make your own. Homemade fish broth really elevates the dish, but a good quality store-bought version will also do the trick.
1/2 cup heavy cream: This is what makes the sauce so rich and creamy. If you want to lighten it up, you can use half-and-half or even milk, but it won’t be quite as decadent. For a dairy-free option, you can use coconut cream or cashew cream.
2 tablespoons butter: For enriching the sauce and adding shine. This is optional, but I think it makes a big difference. Unsalted butter gives you more control over the saltiness of the dish. You can also use ghee for a nutty flavor.

2 tablespoons chopped fresh parsley: For garnish. Parsley adds a pop of freshness and color to the dish. Italian flat-leaf parsley has a more robust flavor than curly parsley. You can also use other fresh herbs like chives or tarragon.
1 tablespoon chopped fresh dill: For garnish. Dill is another of my favorite herbs to use with fish. It adds a bright, lemony flavor. Fresh dill is essential for its unique flavor, but in a pinch, you can use dried dill, using about 1 teaspoon for every tablespoon of fresh dill.
Salt and pepper to taste: Because you can’t forget the basics!

One little secret I’ve learned is to always pat the fish fillets dry with a paper towel before cooking them. This helps them to brown better and prevents them from getting soggy. My family really enjoys the poached fish with white wine sauce when I use fresh herbs. I’ve also found that using good-quality white wine makes a big difference in the flavor of the sauce. I also like to use freshly ground black pepper for the best flavor. Make sure to adjust the seasoning to your liking, but this is a great starting point for the poached fish with white wine sauce recipe.

Step-by-Step Instructions

Alright, let’s get cooking! Here are the step-by-step instructions for making my family’s favorite poached fish with white wine sauce. Don’t worry, it’s easier than it looks! I will guide you through each step, sharing tips and tricks along the way. It took me a few times before I got the sauce exactly how I wanted it but it is now so simple!

Prepare the Fish: Pat the fish fillets dry with paper towels and season them with salt and pepper. I also like to add a little bit of garlic powder for extra flavor. Setting the fish aside will allow you to prepare the sauce and will make the cooking process so much simpler! You can also lightly dust the fish with flour or cornstarch for a slightly thicker crust when poaching.

Sauté the Aromatics: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped shallots and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic! Burnt garlic can ruin the flavor of the entire dish, so keep a close eye on it and stir frequently.
Deglaze the Pan: Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. This is where all the flavor is! Let the wine reduce by half, about 5-7 minutes. Reducing the wine concentrates its flavor and helps to create a more complex sauce. If you don’t have white wine, you can use dry sherry or vermouth instead.
Add the Broth and Cream: Pour in the fish broth and bring to a simmer. Then, stir in the heavy cream. Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, or until it has thickened slightly. Simmering the sauce allows the flavors to meld together and the sauce to thicken to the perfect consistency.

Poach the Fish: Gently place the fish fillets into the simmering sauce. Cover the skillet and cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish! Overcooked fish can be dry and rubbery, so it’s important to keep a close eye on it. The exact cooking time will depend on the thickness of the fish fillets.
Finish the Sauce: Remove the fish from the skillet and set aside. Stir the butter into the sauce until it is melted and smooth. Taste the sauce and adjust the seasoning as needed. Adding butter at the end enriches the sauce and gives it a beautiful shine. You can also add a squeeze of lemon juice or a pinch of red pepper flakes for extra flavor.
Assemble and Serve: Spoon the sauce over the fish fillets and garnish with chopped fresh parsley and dill. Serve immediately and enjoy!

One thing I’ve learned is to not overcrowd the pan when poaching the fish. If the fish are too close together, they won’t cook evenly. If your pan is too small, cook the fish in batches. This poached fish with white wine sauce tastes amazing over rice or mashed potatoes. I also always have some crusty bread on hand for dipping into the sauce.

My daughter loves to add some lemon juice to the sauce for extra flavor, while my son prefers to keep it simple. This dish is a true crowd-pleaser, and I know your family will love it as much as mine does! It took me a few tries to get the timing exactly right for the poached fish with white wine sauce but once I did, it was super easy.

Serving Ideas

Okay, so you’ve made this amazing poached fish with white wine sauce, now what? Here are some of my favorite ways to serve it, along with some real-life tips and tricks from my own kitchen. I serve the poached fish with white wine sauce at least twice a month because it is so easy.

With Rice or Mashed Potatoes: This is my go-to serving suggestion. The creamy sauce is absolutely divine spooned over fluffy rice or creamy mashed potatoes. For the rice, I usually make a simple basmati or jasmine rice. For the mashed potatoes, I like to add a little bit of garlic and Parmesan cheese for extra flavor. Consider adding roasted garlic to the mashed potatoes for an even deeper flavor.
With Roasted Vegetables: For a healthier option, serve the fish with roasted vegetables. My favorites are asparagus, broccoli, and Brussels sprouts. Simply toss the vegetables with olive oil, salt, and pepper, and roast them in the oven until tender and slightly caramelized. The poached fish with white wine sauce is very light so it is perfect with the roasted vegetables. Try adding a sprinkle of balsamic vinegar to the roasted vegetables for a touch of sweetness and acidity.
With Crusty Bread: Don’t forget the crusty bread! This is a must for soaking up all that delicious sauce. I like to use a baguette or sourdough bread. I normally don’t eat bread but I can’t resist when I have the poached fish with white wine sauce. Toasted crusty bread with a drizzle of olive oil and a sprinkle of sea salt is an excellent accompaniment.

With a Simple Salad: A simple green salad is the perfect accompaniment to this dish. I usually make a vinaigrette with olive oil, lemon juice, Dijon mustard, and honey. This salad is what makes it a complete meal and is not too heavy so you feel guilty. Add some fresh herbs, such as basil or mint, to the salad for extra flavor and freshness.
As Tacos or Wraps: Get creative and use the fish and sauce as filling for tacos or wraps! This is a fun way to switch things up and make the meal more kid-friendly. The poached fish with white wine sauce tastes amazing in tacos and wraps! Top with shredded cabbage, pico de gallo, and a squeeze of lime for a delicious and healthy meal.

In my family, everyone has their own favorite way to enjoy this dish. My husband loves to add a squeeze of lemon juice, while my daughter prefers to sprinkle some red pepper flakes on top for a little kick. I personally love to add a dollop of sour cream or Greek yogurt for extra creaminess. We have done so many different things with the poached fish with white wine sauce.

One of my favorite serving tips is to warm the plates before serving the fish. This helps to keep the food warm for longer. I also like to garnish the dish with a few extra sprigs of parsley and dill for a pop of color. And if you want to get really fancy, you can drizzle a little bit of olive oil over the top.

If we have any leftovers, I like to flake the fish and mix it with the sauce and use it as a spread for sandwiches or crackers the next day. It’s also delicious mixed into pasta or tossed with salad greens. The flavors combine overnight and are even better the next day! The poached fish with white wine sauce is truly a gift that keeps on giving!

FAQs

Okay, let’s tackle some frequently asked questions about my poached fish with white wine sauce recipe. These are the questions my friends and family always ask, so I figured you might have them too!

Can I use frozen fish? Yes, you can use frozen fish, but make sure to thaw it completely before cooking. I prefer fresh fish because it has better texture and flavor, but frozen fish works in a pinch. Thawing the fish overnight in the refrigerator is the best option. For quicker thawing, place the sealed fish in a bowl of cold water, changing the water every 30 minutes until thawed.
What kind of white wine should I use? I recommend using a dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines, as they will make the sauce too sweet. A good rule of thumb is to use a wine that you would enjoy drinking. It’s important to select a wine that you like for the poached fish with white wine sauce. If you prefer a richer flavor, try using an oaked Chardonnay.
Can I make this recipe ahead of time? While the fish is best served immediately, you can make the sauce ahead of time. Simply prepare the sauce according to the recipe instructions, and then store it in the refrigerator for up to 2 days. When you’re ready to serve, reheat the sauce and poach the fish as directed. This will save you a lot of time on busy weeknights! If you are going to reheat, do it over low heat so that it doesn’t burn. Reheat the sauce gently, stirring occasionally, and add a splash of broth or wine if it becomes too thick.

Can I use milk instead of cream? Yes, you can use milk instead of cream, but the sauce won’t be as rich and creamy. For best results, use whole milk. You can also add a tablespoon of butter to the sauce to help thicken it up. This is a great way to make it a lighter meal without sacrificing any of the flavor! I prefer the creamy sauce, but my daughter prefers when I make it a little bit lighter. For a richer flavor with milk, consider adding a tablespoon of mascarpone cheese or crème fraîche.
Can I add vegetables to the sauce? Absolutely! Feel free to add vegetables such as mushrooms, spinach, or asparagus to the sauce. Simply sauté the vegetables with the shallots and garlic, and then proceed with the recipe as directed. This is a great way to add extra nutrients and flavor to the dish. I don’t add vegetables often, but when I do, it is always a hit. Bell peppers, zucchini, and cherry tomatoes also work well in this sauce.
How do I know when the fish is cooked through? The fish is cooked through when it flakes easily with a fork and is no longer translucent. Be careful not to overcook the fish, as it will become dry and rubbery. Start checking for doneness after about 5 minutes of poaching time. You don’t want it to be raw, but you also don’t want to overcook it! A good way to check for doneness is to insert a fork into the thickest part of the fish and gently twist. If the fish flakes easily, it’s ready.

Is this recipe gluten-free? Yes, this recipe is naturally gluten-free. However, it’s always a good idea to double-check the labels of your ingredients to make sure they are gluten-free. The poached fish with white wine sauce can be made gluten free by making sure the ingredients you select are gluten free. Be especially mindful of the broth you use, as some brands may contain gluten.
Can I use a different type of fish? Yes, you can use almost any type of white fish for this recipe. Cod, haddock, halibut, and tilapia all work well. You can even use salmon or trout, but keep in mind that the cooking time may vary depending on the thickness of the fish. It depends on your family’s preferences for the poached fish with white wine sauce so try a few different types! For a firmer fish, try sea bass or grouper.
What should I do if my sauce is too thin? If your sauce is too thin, you can thicken it by simmering it for a few more minutes, or by adding a cornstarch slurry. To make a cornstarch slurry, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Then, slowly whisk the slurry into the sauce and simmer until thickened. The trick is to go slow with the slurry so that it thickens how you want. Another option is to use a beurre manié, which is equal parts butter and flour kneaded together to form a paste. Whisk the beurre manié into the sauce and simmer until thickened.

Conclusion

Well, there you have it! My family’s favorite poached fish with white wine sauce recipe, complete with all my tips, tricks, and real-life kitchen wisdom. I hope you feel inspired to give it a try! This recipe is more than just a meal to me; it’s a collection of memories, experiments, and shared moments around the dinner table.

Before I go, here are a few final tips to help you nail this recipe:

Always taste and adjust the seasoning as you go. Salt and pepper are your best friends in the kitchen!

Don’t be afraid to experiment with flavors. Add a squeeze of lemon juice, a pinch of red pepper flakes, or a splash of hot sauce to customize the dish to your liking.
Use the best quality ingredients you can afford. It really does make a difference in the flavor of the final dish.
If you are using the oven, preheat it. I often get ahead of myself and forget to preheat.

This dish has become such a regular in my kitchen, and I’ve really perfected the sauce over time. My family loves that it is versatile enough to pair with almost any vegetable that we have on hand. Sometimes, I add a side of our Herb Roasted Chicken in Creamy White Wine Sauce if the family is extra hungry. The poached fish with white wine sauce is always a winner. I know that I’ll be making the meal for years to come.

Finished Poached Fish with White Wine Sauce

Remember, cooking is all about having fun and experimenting. Don’t be afraid to make mistakes – that’s how you learn! And most importantly, enjoy the process of creating something delicious for yourself and your loved ones. I love making this poached fish with white wine sauce for my family. I’d love to hear how this turns out for your family – drop me a comment! Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! I really hope this poached fish with white wine sauce becomes a regular in your home and that you enjoy it as much as my family does.

Poached Fish with White Wine Sauce: A Family Favorite

Print Recipe

Delicate and flavorful poached fish served with a luscious wine sauce. This recipe offers 5 variations to suit your taste.

Author: Kiera
Prep Time: 15 minutes
Cook Time: 20 minutes

Total Time: 35 minutes
Yield: 4 servings 1x
Category: Fish

Method: Poaching
Cuisine: French

Ingredients

Scale

1.5 lbs white fish fillets (cod, halibut, or sea bass)

4 cups fish or vegetable broth
1 cup dry white wine
1/2 cup chopped shallots

2 cloves garlic, minced
1/4 cup heavy cream (optional)
2 tbsp butter

2 tbsp chopped fresh herbs (parsley, chives, or dill)
Salt and pepper to taste

Instructions

In a large pan or skillet, combine the fish broth, white wine, shallots, and garlic. Bring to a simmer.

Season the fish fillets with salt and pepper.
Gently place the fish fillets into the simmering liquid.
Cover the pan and poach the fish for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

Remove the fish fillets from the pan and set aside, keeping them warm.
In the same pan, increase the heat to medium-high and let the liquid reduce by half.
Stir in the heavy cream (if using) and butter. Cook until the sauce thickens slightly.