Fish Fillets in Wine Sauce

Ingredients:

1 1/2 pounds fish fillets
4 teaspoons butter
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon butter
1 large shallot, peeled and diced
1/2 cup white wine
1/2 cup dry sherry
3 tablespoons minced sun-dried tomatoes marinated in oil
1 cup heavy cream

Parchment paper or aluminum foil

Method

1. Preheat the oven to 400F.
2. Place each fillet on an 11-inch piece of parchment paper or aluminum foil. Dot each with 1 teaspoon butter and season lightly with salt and pepper. Fold over and seal the edges to form a packet. Place the packets on a baking sheet. Bake on the middle oven rack for 15 minutes.
3. Meanwhile melt 1 tablespoon butter in a skillet. Add the shallot and saute for 2 minutes. Add the wine and sherry; bring to a boil. Boil until the liquid is reduced to about 1/4 cup (about 5 minutes).
4. Stir in the minced tomatoes. Add the cream and simmer over high heat (do not boil) until sauce is reduced by half (about 5 minutes).
5. Remove fish from foil and place on warmed serving plates. Pour sauce over fish. Serve at once.

Makes 4 servings.
Sea bass, haddock, turbot and red snapper are all good fish choices.