Baked Wolffish Recipe
Tender, flaky, sweet wolffish gets baked in a white wine lemon butter sauce that is perfect for spooning over the fish fillets. Serve this with rice, quinoa, or potatoes to sop up the sauce.
Servings: 3 to 4 servings
Equipment
Ingredients
- 3 to 4 Wolffish fillets about 5 to 6 ounces each
- salt and pepper
For the white wine lemon butter sauce
- 4 tablespoons butter
- 1 shallot finely chopped
- 2 garlic cloves minced
- ¼ cup white wine
- ¼ cup heavy cream
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard or Worcester
- ¼ teaspoon red pepper flakes
- 1 lemon sliced
- fresh dill for garnish
Instructions
- Preheat the oven to 400°F.
- Season both sides of the Wolffish with salt and pepper then place them in a baking dish.
- Melt the butter in a saucepan over medium heat
- Add the shallot and garlic and cook for 1 minute.
- Add the wine and boil for 2 to 3 minutes to reduce the wine.
- Remove from heat and stir in the cream, lemon juice, Dijon mustard, and red pepper flakes.
- Pour the sauce over the fish, place lemon slices on top and bake for 10 to 12 minutes or until it flakes easily with a fork. (Thicker fillets will need to bake for 15 to 20 minutes, see notes)
- Garnish with fresh dill.
Video
Notes
The fillets in these photos and the video are about 1/2 inch thick and only took 11 minutes to cook. If you have thicker fillets then increase the baking time. You will know the wolffish is finished cooking when it flakes easily with a fork.
Nutrition
Serving: 1 | Calories: 185kcal | Carbohydrates: 6g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 275mg | Fiber: 1g | Sugar: 2g
