How To Make Fish With Red Wine Sauce And Rosemary Potatoes By Rachael

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice provides sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and suitable for cooking.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Dried herbs are more cost-effective and have a longer shelf life.

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is more affordable.

Parboil potatoes in salted water until fully boiled.

Add salt to the water before boiling the potatoes.

Preheat oven to 550°F (288°C).

Coat parboiled potatoes with olive oil, salt, and lots of rosemary.

Spread potatoes on a parchment or foil lined sheet pan.

Roast potatoes in the oven for about 12 minutes until deeply golden brown.

In a separate pan, heat olive oil and sauté shallots until tender.

Add a fat clove of garlic to the shallots and sauté until fragrant, avoiding burning.

Add a fresh bay leaf to the shallots and garlic mixture.

Pour in about half a bottle of red wine and let it reduce until almost syrupy.

In a large non-stick skillet, heat olive oil over medium-high heat for the fish.

Season fish fillets with salt and pepper, placing them skin side down in the hot pan.

Press down on the fish with a fish spatula to prevent curling and ensure even crispiness.

Flip the fish after a couple of minutes; cook the second side for another minute or two.

Remove the bay leaf from the wine reduction sauce.

Add a little seafood stock or chicken stock to the skillet with the drippings from the fish.

Combine the stock with the wine reduction and finish the sauce with a little butter.

Plate the roasted potatoes and sauce, placing the crispy fish on top and adding more sauce.

Garnish the fish with chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens