Baked White Fish In A Wine Sauce

Prep Time
Cook Time
Ready In

Recipe: #2510

November 13, 2011

"Don't remember where I got this, but it is very popular. This works well with chicken breast also. I always use sherry (real, not cooking sherry)."

Original is 4 servings


  • Serving Size: 1 (234.8 g)
  • Calories 193.2
  • Total Fat - 6 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 67.9 mg
  • Sodium - 890.4 mg
  • Total Carbohydrate - 10.8 g
  • Dietary Fiber - 0.5 g
  • Sugars - 3.8 g
  • Protein - 21.5 g
  • Calcium - 90.9 mg
  • Iron - 0.5 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350°. Heat oil in a medium skillet, add onion and cook until tender, about 2-3 minutes, stirring occasionally.

Step 2

Add the flour and stir for another minute. Add the milk, a little at a time, stirring constantly.

Step 3

Add the salt and pepper and continue stirring until thick. Remove from heat and add the wine or sherry.

Step 4

Wash and pat dry the fillets and place in a pan. Pour the sauce over the fish and bake for 30-40 minutes, depending on the thickness of the fish. Serve with rice.


No special items needed.

3 Reviews


I scaled the recipe down to 2 servings and cooked it all, from beginning to end, in a cast iron skillet. I tasted the sauce before adding the pickerel and decided it needed a little something so I added garlic powder. I served it with a side of potatoes and it made for a tasty meal. I think a bit of basil would work great in this recipe!


review by:
(5 Mar 2023)


I scaled back for one serve and used a snapper fillet which only took 15 minutes to cook to flaky delicious piece of fish. Thank you Cheesehead, made for Alphabet Tag Game at FF&F.


review by:
(24 Jun 2020)


We love this fish! I used olive oil, milk and Sherry to make with haddock. Very delicious fish was the end result.


review by:
(14 Sep 2014)

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