Poached Perch with Chardonnay Butter (Ontario)

This recipe can be used for any type of white fish.

4 yellow perch fillets
2 Tbsp. butter (30 mL)
2 cloves garlic, minced
½ cup chardonnay or dry white Ontario wine (125 mL)
1 tsp. fresh parsley, minced (5 mL)
2 Tbsp. butter (30 mL)
sea salt

Season the perch. Melt the butter in a skillet and sauté the garlic for 2 minutes on medium heat. Add the wine and bring liquid to a boil. Reduce by half. Add the perch and cook until fish is cooked through, about 5 minutes. Sprinkle with parsley and cook for another minute. Remove perch to a warm platter and add butter to the skillet.

Cook over medium heat, stirring as the butter melts. Cook for another minute or until sauce is glossy.

Serve warm perch drizzled with chardonnay butter.

Makes 4 servings.