Baked Sea Fish in White Wine
Firm white sea fish baked covered in white wine with butter, lemon slices, and lemon zest until just cooked through.
Quick Summary
Sea fish, cut into pieces, baked covered in white wine with plenty of butter, lemon slices, and lemon zest. Ready in about 30 minutes, served straight from the dish it was cooked in. A simple, elegant preparation that lets the fish speak for itself.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently kitchen-tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — results may vary and errors may exist. Nutritional values, where provided, are estimates only and have not been laboratory tested. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
Use of this recipe is entirely at your own risk and subject to our Terms of Service and Privacy Policy. Attic Recipes accepts no liability for any adverse outcome.
- Fish
- Dairy
- Sulphites
Additional notes
-
Note
This dish is cooked with white wine. A short covered bake does not fully cook off the alcohol content. Pregnant women, anyone avoiding alcohol, and children should be aware of this before eating.
-
Warning
Fish should reach a minimum internal temperature of 63°C (145°F) before serving. Check the thickest piece with a thermometer if unsure.
-
Note
This dish is high in saturated fat per serving due to the generous amount of butter — worth keeping in mind if you're watching saturated fat intake.
- 1
Clean the fish, remove the skin, and cut into equal-sized pieces. Season lightly with the salt.
- 2
Arrange the fish pieces in an oven-safe dish that can go straight from the oven to the table.
- 3
Pour the white wine over the fish, enough to submerge it about halfway.
- 4
Add the butter, the lemon slices, and the lemon zest to the dish.
- 5
Cover the dish and bake for 15 minutes, until the fish is opaque and flakes easily with a fork.
Tip Check that the thickest piece of fish has reached an internal temperature of at least 63°C (145°F) before serving. - 6
Serve directly from the same dish it was baked in.
Nutrition Information per 1 portion (approx 430g)
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
Serving Suggestions
Serve straight from the baking dish with crusty bread to soak up the wine and butter sauce.
About This Recipe
This is about as simple as a fish recipe gets: the fish goes into a dish, gets covered halfway in wine, buried under butter and lemon, and baked covered for a short 15 minutes. There’s no sauce to build separately and no complicated technique — the wine, butter, and lemon reduce together around the fish as it cooks, and the whole thing is meant to be brought straight to the table in the dish it cooked in.
It’s a dish that leans entirely on the quality of the fish and a generous hand with the butter, rather than on a long ingredient list.
Why It Works
Submerging the fish only halfway in wine, rather than fully, means the top of the fish essentially steams under the lid while the bottom poaches in the wine and melting butter — two gentle cooking methods happening at once in a single covered dish. The lemon slices and zest add brightness without needing a separate sauce, and butter enriches the pan liquid into something worth soaking up with bread.
Modern Kitchen Tips
Use a dish that’s genuinely oven-safe and can double as a serving dish — this recipe is built around cooking and serving in the same vessel. Check the fish a minute or two before the 15-minute mark if your pieces are on the thinner side; sea fish overcooks quickly once it turns opaque.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Early 20th century recipes for this dish called for a sea fish such as dentex, cooked whole-piece in a covered dish that could be brought straight to the table. The exact weight of fish and the amount of wine were left to the size of the serving dish — enough wine to submerge the fish about halfway, and enough to cover the base generously with butter and lemon.
Modern Kitchen Adaptation
The weight of fish, the amount of wine, and the salt were not specified in the traditional method and have been estimated for a standard four-portion recipe. The oven temperature was not given — the original only specifies covering the dish and cooking for 15 minutes, which suggests a moderate oven; 180°C (350°F) / 160°C fan has been set as a reasonable estimate. If dentex isn't available, a similarly firm white sea fish such as sea bream or sea bass works well in its place.
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
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