This is a fabulous way to prepare fish - cod, monkfish, lobster or any firm light fish in advance for a group..
Buerre monte - à Classic French preparation - sautée diced shallots in a bit of sunflower oil
until transluce, deglaze with 1 cup white wine, add 2 tablespoons of cold butter petite a petite - whisking into the wine 1/4 tablespoon at a time on a low simmer. Add 2 cups of warm to hot
light vegetable stock ( see recipe in my blog) and fresh thyme, 1 bay leaf, then turn off the heat. Add the fish cut into portions and transfer to the oven to cook at 120 degrees Celsius or 250 F for 10 minutes. remove from the oven and let sit in the pan until serving. The fish will remain moist and warm, perfect with any sauce, such as beurre blanc (see recipe) which you can prépare separately and serve hot when your ready to plate.
shown in the photo with fresh pea purée
see recipe under sauces.