Poached Fish and Lemon Wine Sauce Recipe

Poached Fish and Lemon Wine Sauce Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons
Prep Time - 25 Minutes
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More Information

This recipe was developed especially for the times "the fish is in the freezer," yet you want a tasty and elegant entree. Poached Fish and Wine Sauce can be prepared quickly and is delicious.


  • 3/4 cup water
  • 3/4 cup Chablis or other dry white wine
  • 1 Sunkist® lemon, juiced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 bay leaf
  • 2 packages (12 ounces each) frozen sole, cod, or haddock filets
  • 1/2 lb. mushrooms, sliced
  • 2 Tbsp. sliced green onion (scallion)
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1/2 cup half-and-half
  • 1/2 Sunkist® lemon, grated peel
  • 1/4 tsp. ground nutmeg

Instructions: (Makes 4 servings)

  • In a 10-inch skillet, combine the water, wine, lemon juice, salt, pepper, and bay leaf; bring to a boil. Add the frozen fish; simmer, covered, for 15 minutes, or until fish flakes easily with a fork. Remove the fish from the skillet; reserve the poaching liquid.
  • Discard the bay leaf. Cut or break cooked fish into bite-size pieces.
  • In the same skillet, sauté the mushrooms and green onion in the butter until just tender. Remove from heat; stir in flour. Cook a few minutes, stirring constantly.
  • Gradually blend in the reserved poaching liquid. Cook over medium heat, stirring, until thickened. Blend in half-and-half, poached fish, lemon peel, and nutmeg; heat.
  • Sprinkle with additional sliced green onion and chopped pimiento, if desired.

Nutrition Information (per serving):

Calories 350; Total Fat 17g; Saturated Fat 10g; % Calories from Fat 42%; % Calories from Saturated Fat 26%; Cholesterol 115mg; Carbohydrate 11g; Dietary Fiber 1g; Sodium 640mg; Protein 34g