Chardonnay Baked Fish

Chardonnay Baked Fish


  • 1/2 cup butter
  • 1 cup Chardonnay
  • 2–3 tablespoons Dijon mustard
  • 3 tablespoons capers, drained and rinsed
  • Juice of 1 lemon
  • 2 teaspoons chopped fresh dill
  • 4 salmon fillets or white fish of your choice (skin on)


Preheat the oven to 425 degrees. Melt the butter gently in a saucepan over medium heat, then stir in the Chardonnay, mustard, capers, and lemon juice. Heat about 5 minutes to burn off the alcohol.

Add the dill. Place the fish in a baking pan, skin-side down. Pour the sauce over the fish and bake for 20 minutes or until the fish is flaky.

Related Topics

Dinner - Seafood  Seafood  Dinner  Lunch  

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