Preheat your oven to 50°C (120°F).

Season both sides of white fish fillets with salt and pepper.

Heat a skillet over medium-high heat with olive oil and pan-fry fish for about 2 minutes each side until golden-brown.

Remove fish from the skillet and place in the preheated oven to keep warm.

In the same skillet, add chopped eschalots, wine, lemon juice, vinegar, sugar, salt, and pepper; simmer until reduced by half.

Stir in cream and allow to simmer gently for about 2 minutes.

Lower heat and stir in cold butter until fully incorporated for a glossy sauce.

Optional: Strain the sauce to remove eschalots for a smoother texture.

Optional: Return fish to the skillet with sauce for 30 seconds to meld flavors.

Plate the fish and spoon sauce over it, garnishing with chopped parsley.