Oven-Baked Fish with White Wine and Butter Sauce

Steps

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1. 1
   Preheat your oven to 220°C (fan-forced).
   ▶ ≈6:05
2. 2
   Score the fish fillets on the skin side with a crosshatch pattern. Chop the parsley, shallots, and cut the butter into small cubes.
   ▶ ≈5:44
3. 3
   Lightly coat the bottom of a baking dish with olive oil using a basting brush.
   ▶ ≈6:18
4. 4
   Place the scored fish fillets skin-side down in the baking dish.
   ▶ ≈6:24
5. 5
   Scatter the chopped shallots and parsley over the fish, then season with salt and black pepper.
   ▶ ≈6:39
6. 6
   Sprinkle breadcrumbs evenly over the fish, then top with butter cubes.
   ▶ ≈7:00
7. 7
   Pour white wine and a splash of white vermouth (if using) around the sides of the fish, creating a shallow poaching liquid.
   ▶ ≈7:37
8. 8
   Bake in the preheated oven at 220°C for about 20 minutes until the butter melts, the breadcrumbs turn golden, and the fish is cooked through.
   ▶ ≈7:52
9. 9
   Remove from the oven and serve the fish with the reduced wine sauce spooned over or around it.
   ▶ ≈8:40