Baked white fish in wine and herbs

How to make Baked white fish in wine and herbs recipe - Salting the fish before it is cooked helps to keep the flesh firm during the cooking process. Poisson blanc au four, au vin et aux herbes recette

SERVES 4

Ingredients:

1½lb (675g) white fish, such as haddock, skinned and cut into 4 pieces

¾ cup dry white wine

handful of flat-leaf parsley, finely chopped

12 cherry tomatoes

sea salt

Method:

1 Preheat the oven to 375°F (190°C). Season the fish with salt, then lay in a single layer in an ovenproof dish. Pour in the wine, and top with the tomatoes and herbs.

2 Cover the dish tightly with foil, then bake for 15–20 minutes until the fish is cooked through and the wine has evaporated. Serve with a salad and fresh crusty bread for a summery dish, or creamy mashed potatoes for winter.

Variations:

Use any white fish for this, such as pollack, turbot, or sustainable cod.

Baked white fish in wine and herbs