But a touch of this white wine caper sauce brings an already buttery and rich fish to the next level. And it’s so much easier ...

A perfect red snapper in a simple but elegant red wine and butter sauce. A delicious combination of wine and fish! Fish tastes better in wine and butter, doesn't it? Pan fry it in a tsp of olive oil ...

Transfer fish on to an oven-proof serving dish, sprinkle onions and tomatoes over the fish. 8. Pour over some white sauce. 9. Add a little cheese and bake in a pre-heated oven for about half an hour ...

Craving some fish sauce but don't have any on hand or happen to be vegetarian? No need to panic, you might already have the ...

Add the wine and boil until reduced to 1/4 cup, about 5 minutes. Add the shallot, thyme and marjoram and season with salt and pepper. Cover the sauce and keep warm. 3. Light a grill. Rub the fish ...

Any good-quality white wine can be used for cooking ... It can also be used to de-glaze the pan after cooking meat to make a quick sauce.

Use skin-on fish fillets for the dish ... Put them in a small bowl, then add the sugar, soy sauce, white pepper and 15ml (1 tbsp) of warm water. Mix well, then set aside to soak.

5. Transfer the fish fillets to plates and let them rest for 2–3 minutes, then spoon over the chimichurri sauce. Drizzle with chilli oil and parsley oil, and serve with charred lemon halves (if using) ...

As a rule of thumb, white wine goes into fish and chicken dishes and red wine into red meat dishes. (But not always. The French do an egg “en meurette” dish which has a red wine sauce ...