Fish with White Wine Sauce

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Ingredients

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
30g / 2 tbsp unsalted butter (, cold, cut into 1cm / 1/3" cubes)
2 tsp finely chopped parsley ((or chives))

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