Fish with White Wine Sauce

Bahan-bahan (4 porsi)

• 4 x 150g / 5oz white fish fillets (, skinless, boneless (I used snapper, Note 1))
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp extra virgin olive oil
• 1 eschalot (, small, finely chopped (~1 1/2 tbs, Note 2))
• 1 1/4 cups white wine (, dry, not sweet or too woody (chardonnay is especially good, Note 3))
• 1 tsp lemon juice ((sub white wine vinegar))
• 1 tsp white wine vinegar ((sub more lemon))
• 1/8 tsp salt
• 1 pinch pepper
• 1 pinch white sugar
• 1 cup thickened/heavy cream
• 30 g / 2 tbsp unsalted butter (, cold, cut into 1cm / 1/3" cubes)
• 2 tsp finely chopped parsley ((or chives))