Fish with White Wine Sauce

Step 1: Preheat the oven to 50°C / 120°F. Set a rack over a tray.

Step 2: Season the fish with salt and pepper.

Step 3: Heat the oil in a large nonstick skillet over medium-high heat. Cook the fish in two batches until golden, about 2 minutes per side, or until the internal temperature reaches 55°C / 131°F.

Tip: Cooking time varies with the thickness of the fillets.

Step 4: Transfer the fish to the rack and keep it warm in the oven.

Step 5: Pour off excess oil from the skillet, but do not wipe it clean.

Step 6: Add the eschalot, white wine, lemon juice, vinegar, salt, pepper, and sugar to the skillet. Bring to a simmer over medium-high heat and reduce by half, about 3 minutes.

Step 7: Add the cream and simmer for 2 minutes.

Step 8: Turn the heat to low. Add the cold butter one cube at a time, mixing with a wooden spoon. Once all the butter is incorporated, the sauce should be thickened, satiny, and glossy.

Step 9: For a smooth sauce, strain it through a sieve, discard the eschalot, and pour the sauce back into the skillet.

Tip: Straining is optional.

Step 10: Return the fish to the skillet and spoon some sauce over it. Leave it in the sauce for 30 seconds.

Step 11: Transfer the fish to serving plates and spoon sauce over each fillet. Sprinkle with parsley if desired.