French food is characterised by simple sophistication. This indulgent yet simple fish dish is all about this sophistication, with the delicate flavours of leeks and cream and the clean taste of premium, fresh fish. A delight with our newly released 2025 La Famille Sauvignon Blanc.

Ingredients: (serves 2)

30 ml (2 Tbsp) olive oil

2 generous portions of firm white fish fillets, about 300-400 g in total (cod, sea bass, kingklip etc.)

salt & pepper, to taste

30 ml ( 2 Tbsp) butter

about 200 g leeks, sliced diagonally or lengthways (darker green parts discarded)

60 ml (¼ cup) dry white wine

250 ml cream

grated zest of half a lemon

a handful Italian parsley and/or chives, finely chopped

Method:

In a large heavy wide non-stick pan, heat the oil. Fry the fish skin side down until crispy (about 4-5 minutes), then turn it over and fry briefly until the flesh side has some colour. Remove from the pan, skin side up, and set aside. Add the butter to the pan, then fry the leeks until lightly charred and soft. Add the wine and reduce by half, then add the cream and bring to a simmer over low heat. Add the fish back into the pan and continue to cook until the fish is just opaque. Finish with lemon zest, season lightly with salt & pepper, and serve hot with a handful of chopped herbs.