Refined Pan-Seared Fish Fillet Recipe with the Perfect Wine Pairing

Recipes

Mar 24

*Pieter Claesz “Stilleven met een vis” (“Still Life with a Fish”), 1647, Rijksmuseum. Source: Wikimedia Commons*

Discover how to prepare a perfectly golden pan-seared fish fillet, elevated by a rich and velvety beurre blanc sauce, an iconic classic of refined French cuisine. This simple yet sophisticated recipe highlights the delicate flavors of fresh fish, combining its lightness with the creamy depth of a homemade beurre blanc. Perfect for an elegant dinner or special occasion, it will impress your guests with its flawless balance of textures and tastes.

For a complete gourmet experience, even on a tight schedule, we also suggest ideal wine pairings carefully selected to complement this exceptional yet quick-to-make dish. Discover how both fruity and mineral white wines can enhance the fish’s delicate flavor while beautifully balancing the gentle richness of the beurre blanc.

Pan-Seared Fish Fillet with Beurre Blanc Sauce

Ingredients For 4 people:

For the fish:

4 white fish fillets (bass, sea bream, or cod)
2 tbs olive oil (or clarified butter for richer flavor)
Salt and pepper to taste
Fresh rosemary and thyme for garnish (optional)

For the beurre blanc sauce:

100 g butter
1 shallot, finely chopped
100 ml dry white wine (such as Muscadet)
50 ml heavy cream

Instructions:

Prepare the fish:

Season the fish fillets with salt and pepper on both sides.
Heat the olive oil (or clarified butter) in a skillet over medium-high heat.
Once hot, add the fish fillets and cook for 3–4 minutes on each side, depending on thickness, until golden brown and cooked through.
Set aside and keep warm.

Make the beurre blanc sauce:

In the same skillet, sauté the shallots in butter over medium heat until soft and translucent.
Add the white wine and let it reduce by half.
Lower the heat and whisk in the cream, followed by the remaining butter.
Stir until the sauce is smooth and creamy.

Serve:

Plate the fish fillets, drizzle the beurre blanc sauce over the top, and garnish with fresh rosemary and thyme, if desired.
Pair the fish fillets with asparagus or Brussels sprouts.

Which wines to choose, and why?

For pan-seared fish fillet with beurre blanc sauce, paired with asparagus or Brussels sprouts, here are two particularly suitable wines for this dishe:

Sancerre AOC: A Sauvignon Blanc from Loire Valley region, with its fresh fruit aromas and bright acidity, perfectly balances the creamy texture of the beurre blanc sauce and the slight bitterness of the asparagus or Brussels sprouts.
Pouilly-Fumé AOC: Another Sauvignon Blanc, from Loire Valley region too, but with a more pronounced minerality. This wine pairs wonderfully with the fish and green vegetables, offering a touch of freshness that complements the flavors of the dish.

Both of these white wines provide a lovely balance between the richness of the beurre blanc and the lightness of the vegetables, creating a perfect harmony with your dish.