We love cooking with white fish. It’s mild, versatile, and, when prepared right, absolutely delicious. We catch a lot of whitefish, so I’m always looking for fresh ways to enjoy it beyond the usual fried bites or simple lemon-pepper preparations. One of our favorites is a pasta dish inspired by a lingcod linguine my husband made, but this Whitefish with White Wine Bell Pepper Sauce is a very close second—bright, silky, and perfect spooned over linguine or zucchini noodles.
Whitefish with White Wine Bell Pepper Sauce
After realizing I don’t dislike bell peppers—only the green ones—I’ve been making up for lost time by using red, orange, and yellow peppers in everything. This recipe celebrates their sweet, fresh flavor. The peppers and tomatoes are cooked with onion, garlic and a splash of dry white wine, then blended into a smooth sauce that’s surprisingly kid-friendly. Even picky eaters who won’t touch a chunk of vegetable will happily eat this when it’s blended into a silky sauce.
Shopping List
Here’s everything you’ll need to make this whitefish with white wine bell pepper sauce. Check the recipe card below for exact quantities.
- Butter
- Olive oil
- Cherry tomatoes
- Red bell pepper
- Orange bell pepper
- Onion
- Garlic
- Red pepper flakes
- Dry white wine
- Vegetable stock
- Cornstarch (optional, for thickening)
- Cold water (for cornstarch slurry)
- Fresh basil
- Fresh parsley
- White fish filets (boneless)
- Linguine or your favorite pasta
How to Make It
This overview gives you a clear picture of what the recipe entails. For cooking, follow the full recipe steps in the printable card further down.
- Sauté: Cook the peppers, tomatoes and onion in butter and oil until softened.
- Create the sauce: Add white wine and vegetable stock and simmer until tender, then blend until smooth. Thicken if needed.
- Finish with fish: Return the sauce to a simmer, add the whitefish, cover and cook until flaky.
- Cook the pasta: Meanwhile, prepare linguine in well-salted water.
- Serve: Spoon the sauce and flaky fish over pasta or zucchini noodles and garnish with fresh herbs.
FAQ
How should I store leftovers?
Store leftover fish and sauce in an airtight container in the refrigerator for 2–3 days.
What’s the best way to reheat it?
Gently reheat on the stovetop over low heat for the best texture. The microwave can work for this particular dish—heat briefly and carefully to avoid overcooking the fish.
Can I substitute the fish?
Yes. Shrimp or chicken work well with this sauce, or omit protein to make a vegetarian pasta.
More Fish Recipes
- Whole grilled salmon in foil
- Air fryer halibut scampi
- Seafood gumbo
- Grilled salmon with a bright finishing salt
- Sturgeon with lemon cream sauce
- Miso-marinated black cod
- Salmon sandwich
- Parmesan-crusted halibut (air fryer)
- Fried walleye
- Cioppino
- Honey-garlic salmon
Yield: 6 servings
Easy White Fish with White Wine Bell Pepper Sauce
A simple, flavorful dish of white fish simmered in a homemade sauce made from bell peppers, cherry tomatoes, onion, butter and dry white wine. Serve over linguine for an elegant weeknight meal.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 3 cups cherry tomatoes, halved
- 1 red bell pepper, seeded and chopped
- 1 orange bell pepper, seeded and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 cup dry white wine
- 1 cup vegetable stock
- 1 teaspoon salt, to taste
- ½ teaspoon black pepper
- 1 tablespoon cornstarch (optional)
- 2 tablespoons cold water (for slurry, optional)
- 6 fresh basil leaves
- 2 tablespoons fresh chopped parsley
- 1 pound white fish fillets, boneless
- 1 pound linguine
Instructions
- Prepare the vegetables: halve the cherry tomatoes, seed and chop the bell peppers, and dice the onion and garlic.
- In a large pot, melt the butter with the olive oil over medium heat.
- Add the chopped bell peppers and onion. Sauté for 10–15 minutes, stirring often, until softened.
- Stir in the garlic and red pepper flakes and cook another 1–2 minutes until fragrant.
- Pour in the white wine and vegetable stock. Simmer for about 15 minutes, or until all the vegetables are very tender. Season with salt and pepper a little at a time and taste as you go.
- Remove from heat and let the mixture cool for 10–15 minutes. Carefully blend the sauce until smooth using an immersion blender or in batches in a blender.
- Return the sauce to the pot and bring to a gentle simmer. If the sauce needs thickening, whisk together the cornstarch and cold water to form a slurry, then stir it into the simmering sauce until it thickens. Reduce heat to low.
- Meanwhile, bring a large pot of well-salted water to a boil and cook the linguine until al dente.
- Reduce the sauce to low heat and add the whitefish fillets. Cover and cook for 5–6 minutes, or until the fish is opaque and flakes easily with a fork.
- Serve the fish and sauce over the cooked linguine and garnish with fresh basil and parsley. Enjoy.
Nutrition Information (per serving)
Calories: 384 • Total Fat: 14g • Saturated Fat: 6g • Cholesterol: 91mg • Sodium: 619mg • Carbohydrates: 34g • Fiber: 3g • Sugar: 5g • Protein: 24g
Nutrition data is an estimate.