Don't go getting too fancy on me 
"Absolutely your worshipfulness."
Hollandaise is tricky to make and easy to screw up, so maybe leave that alone. Don't buy hollandaise in a jar, there's a corner of hell reserved for people who do that.
White wine cream sauce is easy. Melt a tablespoon of butter in a saucepan, add a tablespoon of flour and stir until the flour lumps are gone. Dump in some milk (or milk and cream, or pure cream if you really want to go that road). I have no idea how much, I usually just eyeball it. Try around a 1/3 cup and add more later if it's too thick. As the sauce heats up it will begin to thicken. No need to stir like crazy, but keep a spoon moving in it when it has reached the "thickening" stage. Reduce the heat if it's coming to a boil or it might come out grainy.
This sauce is called a "bechamel." It's a base that you can use to make things like Alfredo sauce for pasta (by adding Parmesan and Romano cheese), or - like here - add white wine and herbs (and chili peppers!) and simmer with the fish... lotsa stuff you can do with it. Or if they're nice pieces of fish and not scrap, drop a bit of sauce onto 'em after you've cooked them separately. In any case, remember that the wine will further thin down the sauce so keep it thick and make adjustments near the end, and don't forget the salt and pepper without which bechamel based sauces can be megabland.
Ok, it sounds like a lot but once you've done it a couple of times, you'll knock it out in under 5 mins easy. It's not something delicious alone but it keeps the fish from being lonely, so don't dish up a bowlfull of sauce with just a single piece of fish - it's just an accompaniment. Of course as a creamy Alfredo sauce over pasta... but better leave that until you're really bulking.
And braising? No brainer. Chuck the fish in a pan with about 1/8 inch of wine and water (I like it 2:1) and herbs. Simmer. Flip and simmer some more. Put the fish on a plate, boil down the remaining liquid until there isn't too much left and dump it over the fish. "It's too easy."
"I love to cook with wine. Sometimes I even put it in the food."
