Kingklip in White Wine Sauce Print Email

You can substitute the kingklip for any type of fish, its really about the sauce with your favorite white fish.

4 fish fillets (6-8 oz each)

1 tablespoon butter
1 medium onion finely chopped
1/3 cup (80ml) dry white wine
1/2 cup (125ml) cream
1 tablespoon finely chopped parsley

Melt the butter in a saucepan and cook the onion on a medium heat until soft and translucent. You do not want to brown the onion. Add the wine and simmer for a few minutes or until reduced a little. Add the cream and simmer until it starts to thicken slightly. Keep the parsley one side and stir it in just before serving.

Heat a frying pan and gently fry the fish until cooked through.

Be lavish with the sauce and serve with a green salad or a few blanched asparagus, Fresh, fast and fabulous.