Market Fish with White Wine, Grapes and Tarragon
Photography by Manja Wachsmuth.
Serves: 4
INGREDIENTS
750 gram fillets firm white fish, such as gurnard
½ cup plain flour
2 tablespoons olive oil
knob of butter
Sauce
2 spring onions, thinly sliced
1 clove garlic, crushed
1 teaspoon dried tarragon
½ cup white wine
½ cup chicken or fish stock
3 tablespoons cream
1 cup seedless grapes, halved
1 tablespoon finely chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Put the flour in a shallow dish and season well with sea salt and pepper. Dust the fish in the flour, shaking off the excess.
Heat the olive oil in a sauté pan and drop in the butter. Add the fish and cook until golden on both sides and just cooked through. Transfer to a plate and cover to keep warm. Don’t wash the sauté pan.
Sauce: Add the spring onions, garlic, tarragon and white wine to the pan. Cook over a high heat until most of the wine has evaporated, scraping the base of the pan to release any sticky bits. Pour in the stock and cream and cook until reduced and syrupy, then add the grapes and flat-leaf parsley, season and heat through.
To serve: Place the fish on serving plates and spoon over the grapes and sauce. Serve with a root vegetable gratin and a green salad.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!