Baked Skrei and Vegetables in a White Wine–Shallot Sauce

Baked Skrei and Vegetables in a White Wine–Shallot Sauce

Juicy baked Skrei is delicately placed atop a bed of boiled cabbage and carrots, and served with a flavorful white wine–shallot sauce. Serve family-style or plated with sauce on the side.

Difficulty Easy
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Number of servings





  • Remove the skin and sprinkle 1 tsp salt over each Skrei fillet.

  • Let sit for 7 minutes, rinse, and pat dry.

  • Preheat oven to 350°F

  • On a parchment-lined baking sheet, place Skrei and season with pepper; top with butter and sliced garlic.

  • Bake Skrei for 10 minutes or until just cooked through.


  • Chop the cabbage, slice the carrots, and boil in lightly salted water for 3–4 minutes.


  • In a small sauce pot, bring wine and finely chopped shallots to a simmer, and let cook until alcohol is cooked out.

  • Whisk in the butter and season with salt and pepper, and hold warm.

  • Serve the Skrei on a bed of cabbage and carrots, and pour the sauce around the Skrei, but not over it.

  • Garnish with chopped parsley.