Fish fillet baked under wine sauce
4 servings
30 minutes
Fish fillet baked in wine sauce is an exquisite dish of Russian cuisine that combines the tenderness of fish with the sophistication of wine aroma. The origins of such recipes trace back to merchant feasts where complex sauces and harmony of flavors were valued. The fish fillet is first sautéed to a light golden crust and then stewed in a rich tomato-wine sauce with garlic and onion, filling it with depth and richness. White wine adds a refined acidity to the sauce, enhancing the seafood's flavor. The dish pairs perfectly with potato sides or fresh vegetables. Garnishing with parsley completes the composition, adding freshness. This is not just a recipe — it is a harmony of flavors that brings warmth of home comfort and luxury of Russian gastronomy.
1
Cut the fish fillet into pieces, place in a buttered pan, drizzle with olive oil, sprinkle with pepper, and fry on both sides.
- Fish fillet: 600 g
- Olive oil: 100 ml
- Butter: 50 g
- Ground black pepper: to taste
2
Fry chopped onion in olive oil, add peeled, coarsely chopped tomatoes and finely chopped or pressed garlic, bring to a boil, pour in white wine, and add salt.
- Olive oil: 100 ml
- Tomatoes: 3 pieces
- Garlic: 1 clove
- Dry white wine: 100 ml
- Salt: to taste
3
Transfer to pots and stew in the oven until the tomatoes are soft.
4
When serving the fish fillet, drizzle with the sauce formed after stewing and sprinkle with finely chopped parsley.
- Parsley: 1 bunch
