A dish that’s just as perfect for brunch, lunch or dinner; buttery melt-in-your-mouth delicious and so simple to cook.
For the sauce:
Heat the wine, vinegar, thyme, peppercorns and shallots in a saucepan over medium high until the liquid comes to a boil, then lower the heat to medium and continue simmering until the liquid has reduced down to about 2 tablespoons, about 10 minutes.
While the liquid reduces, cut the butter into 1/2-inch cubes, and return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing: it is important that the butter is cold for the sauce to emulsify.
Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.
As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have two to three cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a few more moments to fully emulsify. The finished sauce should be thick and smooth.
Season to taste with kosher salt. Using a fine mesh strainer remove the shallots, thyme sprig and peppercorns before serving. Serve right away. (Chef Anne's Tip: If you need to hold the sauce for longer than 5-10 minutes, whisk in a splash of heavy cream and place sauce in a container set in a warm water bath until ready to serve- careful not to get water in the sauce!)
For the fish:
Preheat oven to 250 degrees (225 if using convection)
Line a sheet pan with parchment paper and spray lightly with cooking spray. Place filets skin side down on the parchment. Sprinkle filets with Herbie's herbs to Provence and 2 teaspoons kosher salt.
Place in the oven and cook for about 20-30 minutes or until filets barely flake with a fork and are still slightly translucent in the center (time will vary depending on your oven and the thickness of your filet).
Remove from oven and cover with foil and let rest at least 10 minutes. The fish will finish cooking while it rests. Cut into 4 portions and serve with the Buerre Rouge Sauce over rice or couscous.