Pan-seared fish with white wine reduction butter sauce - Hills Wanderer Magazine

Ingredients

• 2 fish fillets (such as snapper, barramundi, or your favourite white fish)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/3 cup white wine reduction (see below)
• 1/2 thickened cream
• 1 tsp honey
• 1 tablespoon cold butter
• Fresh parsley, chopped (for garnish)
• Mixed greens (such as arugula, spinach and romaine)
• Potatoes, confit
• Red onion, thinly sliced
• 1 tablespoon white wine vinegar
• 1 cup white wine
• 1/2 cup chardonnay vinegar
• 3 black peppercorns
• 1 shallot sliced
• 1 bay leaf
• Sprig of thyme