Include in Print View:

Peixe Oporto (Baked Fish With Port Wine Sauce)

Peixe Oporto (Baked Fish With Port Wine Sauce recipe image
This elegant Peixe Oporto features tender sea bream baked until flaky, then smothered in a luxurious, velvety sauce made from reduced Port wine, cream, and egg yolks. The combination of savory herbs, sweet wine reduction, and rich dairy creates a sophisticated flavor profile that is both comforting and refined. It is an excellent choice for date nights or special family dinners where you want to impress without excessive effort. While traditionally made with sea bream, other firm white fish like cod or snapper work beautifully. Serve alongside crusty bread to soak up every drop of the decadent sauce.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 425.6
Dietary: Gluten-free
Description
This elegant Peixe Oporto features tender sea bream baked until flaky, then smothered in a luxurious, velvety sauce made from reduced Port wine, cream, and egg yolks. The combination of savory herbs, sweet wine reduction, and rich dairy creates a sophisticated flavor profile that is both comforting and refined. It is an excellent choice for date nights or special family dinners where you want to impress without excessive effort. While traditionally made with sea bream, other firm white fish like cod or snapper work beautifully. Serve alongside crusty bread to soak up every drop of the decadent sauce.
Ingredients
  • 1 1/2 pound Sea bream or other suitable
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC).
  2. 2
    Clean and dry the fish fillets or steaks.
  3. 3
    Season the fish generously with salt and paprika.
  4. 4
    Place the fish in a covered fireproof baking dish.
  5. 5
    Dot the fish with 1 oz of butter.
  6. 6
    Bake in the preheated oven for 5 minutes.
  7. 7
    Pour 2/3 cup Port wine over the fish.
  8. 8
    Continue baking until the fish is tender and opaque, about 15 to 20 minutes.
  9. 9
    Remove the fish from the dish and keep warm.
  10. 10
    Strain the cooking liquor from the baking dish into a saucepan.
  11. 11
    Bring the liquor to a boil and reduce it slightly over medium heat.
  12. 12
    Remove the saucepan from heat and let the liquor cool slightly.
  13. 13
    Whisk 2 egg yolks into the cooled liquor.
  14. 14
    Stir in the cream.
  15. 15
    Reheat the sauce very gently, stirring constantly, but do not allow it to simmer or boil.
  16. 16
    Pour the sauce over the baked fish.
  17. 17
    Serve immediately, optionally with savory rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 425.6kcal
% Daily Value *
Total Fat 17.0g27%
Saturated Fat 2.6g13%
Cholesterol 0.0mg0%
Sodium 17025.0mg710%
Total Carbohydrate 51.1g18%
Dietary Fiber 8.5g34%
Sugars 8.5g
Protein 8.5g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a dry Port wine for the best flavor profile. Avoid using cooking sherry as a substitute here, as it will alter the traditional taste.

When reheating the sauce with egg yolks, ensure the heat is very low to prevent the eggs from scrambling. If the sauce begins to thicken too quickly, remove from heat immediately.

If sea bream is unavailable, other firm white fish such as cod, halibut, or snapper can be used. Adjust cooking time based on the thickness of the fillets.

For a richer sauce, you can add a tablespoon of butter to the finished sauce after removing it from the heat.

Keywords: peixe oporto, portuguese fish, baked sea bream, port wine sauce, creamy fish sauce, white fish recipe, elegant dinner, seafood main, wine reduction, comfort food, date night meal, fish with sauce, egg yolk sauce, port wine cooking, classic european, flaky fish
Read it online: https://www.chefs-mate.com/recipe/peixe-oporto-baked-fish-with-port-wine-sauce-2/