Steamed Whitefish with Champagne Sauce
During the holidays numerous parties usually mean there's a bottle of bubbly that was opened, but not finished. Don't let this sparkling leftover go to waste, instead use it as an ingredient in this easy and flavorful recipe for steamed fish.
For the sauce:
2 tablespoons diced shallots
1 1/2 cups champagne
3 tablespoons butter
salt & pepper
lemon juice, to taste
1/4 cup of chives
For the fish:
2 large sole, cod or tilapia filets
salt and pepper, for sprinkling
2 large sheets of parchment paper
Preheat oven to 350 degrees. Lay the parchment sheets on top of each other on a flat work surface. Place the fish on the sheet slightly overlapping. Season with salt, pepper and lemon juice. Lift the top and bottom edges together and fold down over the middle of the fish. Then bend and fold each of the right and left edges to form a packet. Place the packet on a baking sheet and cook for 15 minutes. To make the sauce, combine the shallots and champagne in a saucepan and bring to a simmer. Reduce the volume of the liquid by more than half, then turn heat down to low and whisk in butter. Season with salt, pepper. Balance the flavor with lemon. Just before serving whisk vigorously, then add chives. Carefully open the parchment packets and remove the fish. Pour over the sauce.