Pan-Seared Fish with White Wine Dill Sauce – The Recipe That Broke My Email Inbox

My email subscribers went absolutely crazy for this recipe, and I totally understand why. Here’s my theory on what makes perfect fish: a foolproof technique + an incredible sauce.

INGREDIENTS:
* 2 white fish fillets (cod, rockfish, or grouper)
* 1/3 cup all-purpose flour
* 4 tablespoons butter
* 2 tablespoons olive oil
* 2 scallions, whites only, diced
* 1/3 cup white wine
* 3 tablespoons stock
* 2 teaspoons Dijon mustard
* 1/4 cup heavy cream
* 2-3 tablespoons fresh dill
* Salt and pepper to taste

INSTRUCTIONS:
1. Season fish with salt and pepper, dredge in flour
2. Pan-sear fish in butter and oil until golden on both sides, remove and keep warm
3. Sauté scallions in the same pan, add wine and let reduce
4. Whisk in stock, Dijon, cream, and fresh dill until creamy
5. Serve fish topped with the creamy wine-dill sauce

This technique works on almost any white fish, and that sauce has serious French bistro vibes. Once you master these two components, you’ll never stress about cooking fish again!

📌 Full recipe with step-by-step photos in the first comment!

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