- 2 white fish fillets (abt 6 oz ea skin and bones)
- salt (to taste)
- freshly ground black pepper (to taste)
- 1/4 cup dry white wine
- 2 teaspoons butter (or margarine cut into pieces)
- 1/4 cup cooked shrimp (tiny, 2 oz)
- 1 teaspoon flat leaf parsley (minced)
- Preheat the oven to 400 degrees. Season the fillets with salt and pepper and arrange them on a baking pan. Pour the wine over and dot with the butter.
- Bake, uncovered, until the fish is just opaque through the thickest part, 6 to 10 minutes, depending on thickness of the fish. Transfer the fillets to warm plates and cover with foil.
- Pour the pan juices into a saucepan and boil, stirring occasionally, until the liquid is reduced to about 2 tablespoons. Add the shrimp and parsley to the sauce and simmer until hot, about 1 minute longer. Taste the sauce for seasoning and spoon it over the fish.