Ingredients for Trumpeter With White Wine
- 1 1/2 lbs Fish Fillets (4 fillets)
- 2 tablespoons Olive Oil
- 1/2 cup dry White Wine
- 2 tablespoons Lemon juice
- 2 tablespoons Butter
- Salt and Pepper, to taste
- 2 tablespoons all-purpose Flour
- 1 tablespoon chopped fresh Parsley
- Wasabi Mash (see separate recipe)
- Sautéed Spinach (see separate recipe)
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How to Make Trumpeter With White Wine
- Prepare the wasabi mash and sautéed spinach (see separate recipes if needed).
- Pat the fish fillets dry and season generously with salt and pepper.
- Lightly dust the fillets with 2 tablespoons of all-purpose flour.
- Heat 2 tablespoons of olive oil in an oven-safe frying pan over medium-high heat.
- Once hot, add the fish fillets to the pan and cook for 2 minutes per side, until golden brown.
- Pour in 1/2 cup dry white wine and 2 tablespoons lemon juice. Scrape up any browned bits from the bottom of the pan.
- Add 2 tablespoons of butter to the pan.
- Transfer the pan to a preheated oven (375°F/190°C) and bake for 3 minutes, or until the fish is cooked through.
- While the fish bakes, prepare your plates. Divide the wasabi mash evenly among four plates. Top with equal portions of the sautéed spinach.
- Remove the pan from the oven. Stir in 1 tablespoon of chopped fresh parsley.
- Carefully place the cooked fish fillets on top of the spinach and mashed potatoes.
- Spoon the white wine sauce generously over the fish.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
3g
Fat
25g
Carbs
0g
