Every time I'm not in the mood for complicated recipes, I opt for a fish dish that's easy to prepare. I can easily find pangasius, and if it's thawed properly, I don't have to worry about bones. I season it quickly, sauté it in butter with a bit of garlic, and the wine adds flavor and tenderness. I haven't noticed much difference whether I use white or rosé wine; the result is still a simple dish, perfect for lunch or a quick dinner.
Quick Info
Total Time: 20 minutes
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2
Difficulty: Easy
Recipe Type: Main course, pan-fried fish
Ingredients
2 pangasius fillets (about 300-350 g in total)
30 g butter
half a glass of wine (about 100 ml, any white or rosé wine)
2-3 garlic cloves, sliced or lightly crushed
salt
pepper
dried oregano
Instructions
1. If the fish has been in the freezer, I let it thaw completely and pat it dry with paper towels. This helps prevent too much water from being released in the pan.
2. I sprinkle salt, pepper, and a little oregano on each fillet on both sides. I don’t use too much oregano so it doesn’t overpower the other flavors.
3. I place the pan over medium heat and add the butter. When it starts to melt, I toss in the garlic pieces.
4. Once the butter is fully melted and the garlic begins to smell fragrant, I lay the fish fillets in the pan. I let them cook for about 2-3 minutes on each side until they get a bit of color.
5. I pour the wine over the fish, reduce the heat slightly, and partially cover the pan if I have a lid handy.
6. I let it simmer in the wine for about 5 minutes on one side, then carefully flip the fillets and let them cook for another 5 minutes. In total, the fish cooks in the sauce for 10 minutes.
7. When the fillets are cooked and the sauce has reduced a bit, I turn off the heat and remove the fish with a wide spatula. I serve it while it's hot, either on its own or with a side.
Why I Make This Recipe Often
I don’t have to worry about bones, and cooking with wine and butter is quick. It’s perfect when I’m short on time or want something without heavy frying. I also like that it requires few ingredients and no special utensils.
Tips and Variations
Tips
Fish cooks quite quickly, so don’t leave the pan unattended. If the fillets are thicker, check the center to ensure they are cooked through.
If you want a thicker sauce, you can let the wine reduce more at the end, without the lid.
For flavor, don’t let the garlic brown too much, as it can become bitter.
Substitutions
If you don’t want pangasius, any boneless fillet will work: cod, pike-perch, or hake.
Butter can be replaced with a bit of olive oil, but the flavor will be milder.
You can swap the wine for clear broth if you want to avoid alcohol, but the flavor will be more neutral.
Variations
Add a few cherry tomatoes at the end for extra color.
If you have them, you can also add some capers or sliced olives in the wine for a more intense flavor.
You can use basil or chopped parsley instead of oregano at the end.
Serving Ideas
It pairs well with boiled potatoes or plain rice, as the wine sauce complements the sides nicely.
A green salad or a side of steamed vegetables works well when you want a lighter meal.
Frequently Asked Questions
1. Can I make the recipe with frozen fish directly, without thawing?
I don’t recommend it; the fish will release a lot of water, and the texture will change. It’s best to fully thaw and pat it dry before cooking.
2. Do I have to use rosé wine, as in the original recipe?
No. I’ve used dry white wine as well, and it turns out just as well. The important thing is to avoid sweet wine.
3. If I can’t stand garlic, can I omit it?
Yes, you can skip the garlic. The flavor will be a bit milder, but the recipe remains just as easy to make.
4. How thick should the fillets be?
Ideally, the fillets should not be thicker than 1.5-2 cm so they cook quickly and evenly.
5. Can I keep the cooked fish for the next day?
You can, but the texture won’t be as tender. It’s best served fresh.
Nutritional Values
Estimation for 1 serving (half the recipe, without sides):
Calories: approximately 220-250 kcal
Protein: 25 g
Fat: 10-12 g
Carbohydrates: 2-3 g
Values may vary depending on the type of fish and the exact amount of butter used. The wine simmers, and much of the alcohol evaporates.
Storage and Reheating
If there’s leftover fish, I store it in the fridge in a container, but no longer than a day. When reheating, I place the fish with the sauce in a small pan over low heat, covered. However, it’s much better right after cooking, as it won’t have the same texture when reheated.
Quick Info
Total Time: 20 minutes
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2
Difficulty: Easy
Recipe Type: Main course, pan-fried fish
Ingredients
2 pangasius fillets (about 300-350 g in total)
30 g butter
half a glass of wine (about 100 ml, any white or rosé wine)
2-3 garlic cloves, sliced or lightly crushed
salt
pepper
dried oregano
Instructions
1. If the fish has been in the freezer, I let it thaw completely and pat it dry with paper towels. This helps prevent too much water from being released in the pan.
2. I sprinkle salt, pepper, and a little oregano on each fillet on both sides. I don’t use too much oregano so it doesn’t overpower the other flavors.
3. I place the pan over medium heat and add the butter. When it starts to melt, I toss in the garlic pieces.
4. Once the butter is fully melted and the garlic begins to smell fragrant, I lay the fish fillets in the pan. I let them cook for about 2-3 minutes on each side until they get a bit of color.
5. I pour the wine over the fish, reduce the heat slightly, and partially cover the pan if I have a lid handy.
6. I let it simmer in the wine for about 5 minutes on one side, then carefully flip the fillets and let them cook for another 5 minutes. In total, the fish cooks in the sauce for 10 minutes.
7. When the fillets are cooked and the sauce has reduced a bit, I turn off the heat and remove the fish with a wide spatula. I serve it while it's hot, either on its own or with a side.
Why I Make This Recipe Often
I don’t have to worry about bones, and cooking with wine and butter is quick. It’s perfect when I’m short on time or want something without heavy frying. I also like that it requires few ingredients and no special utensils.
Tips and Variations
Tips
Fish cooks quite quickly, so don’t leave the pan unattended. If the fillets are thicker, check the center to ensure they are cooked through.
If you want a thicker sauce, you can let the wine reduce more at the end, without the lid.
For flavor, don’t let the garlic brown too much, as it can become bitter.
Substitutions
If you don’t want pangasius, any boneless fillet will work: cod, pike-perch, or hake.
Butter can be replaced with a bit of olive oil, but the flavor will be milder.
You can swap the wine for clear broth if you want to avoid alcohol, but the flavor will be more neutral.
Variations
Add a few cherry tomatoes at the end for extra color.
If you have them, you can also add some capers or sliced olives in the wine for a more intense flavor.
You can use basil or chopped parsley instead of oregano at the end.
Serving Ideas
It pairs well with boiled potatoes or plain rice, as the wine sauce complements the sides nicely.
A green salad or a side of steamed vegetables works well when you want a lighter meal.
Frequently Asked Questions
1. Can I make the recipe with frozen fish directly, without thawing?
I don’t recommend it; the fish will release a lot of water, and the texture will change. It’s best to fully thaw and pat it dry before cooking.
2. Do I have to use rosé wine, as in the original recipe?
No. I’ve used dry white wine as well, and it turns out just as well. The important thing is to avoid sweet wine.
3. If I can’t stand garlic, can I omit it?
Yes, you can skip the garlic. The flavor will be a bit milder, but the recipe remains just as easy to make.
4. How thick should the fillets be?
Ideally, the fillets should not be thicker than 1.5-2 cm so they cook quickly and evenly.
5. Can I keep the cooked fish for the next day?
You can, but the texture won’t be as tender. It’s best served fresh.
Nutritional Values
Estimation for 1 serving (half the recipe, without sides):
Calories: approximately 220-250 kcal
Protein: 25 g
Fat: 10-12 g
Carbohydrates: 2-3 g
Values may vary depending on the type of fish and the exact amount of butter used. The wine simmers, and much of the alcohol evaporates.
Storage and Reheating
If there’s leftover fish, I store it in the fridge in a container, but no longer than a day. When reheating, I place the fish with the sauce in a small pan over low heat, covered. However, it’s much better right after cooking, as it won’t have the same texture when reheated.