This Italian recipe is a true gem for those who value lightness, flavor, and simplicity. You can use fresh or frozen white fish fillets—just make sure to fully defrost and bring them to room temperature before cooking. It’s a perfect dish for a light dinner or lunch, and the creamy white sauce adds elegance to every bite.
Ingredients:
- 4 white fish fillets
- 150 ml white wine
- 1 zucchini (or 3 small ones)
- 2 garlic cloves
- Olive oil
- Sea salt
For the sauce:
- 350 ml white wine
- 350 ml heavy cream
- Shallot (optional)
- Sea salt
Grease a baking dish with olive oil and place the fish inside. Sprinkle with a bit of sea salt. Press or grate the garlic and spread it over the fillets. Slice the zucchini into rounds and lay them on top. Drizzle everything with a little more olive oil and generously splash with white wine—it will add fragrance and juiciness. Bake at 160°C (320°F) for about 20 minutes.
While the fish bakes, prepare the white sauce. Pour the wine into a small saucepan, add finely chopped shallot if using, and simmer for a couple of minutes. Then add the cream. On medium heat, stir continuously and reduce the liquid and alcohol until the sauce thickens—this should take around 20–25 minutes. Season lightly with salt.
Serve the fish fillets generously topped with the warm white sauce. It’s light, refined, and full of delicate flavor.
Ingredients:
- 4 white fish fillets
- 150 ml white wine
- 1 zucchini (or 3 small ones)
- 2 garlic cloves
- Olive oil
- Sea salt
For the sauce:
- 350 ml white wine
- 350 ml heavy cream
- Shallot (optional)
- Sea salt
Grease a baking dish with olive oil and place the fish inside. Sprinkle with a bit of sea salt. Press or grate the garlic and spread it over the fillets. Slice the zucchini into rounds and lay them on top. Drizzle everything with a little more olive oil and generously splash with white wine—it will add fragrance and juiciness. Bake at 160°C (320°F) for about 20 minutes.
While the fish bakes, prepare the white sauce. Pour the wine into a small saucepan, add finely chopped shallot if using, and simmer for a couple of minutes. Then add the cream. On medium heat, stir continuously and reduce the liquid and alcohol until the sauce thickens—this should take around 20–25 minutes. Season lightly with salt.
Serve the fish fillets generously topped with the warm white sauce. It’s light, refined, and full of delicate flavor.
