Fish With Lemon-Caper Sauce |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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This southern Italian fish recipe comes together fairly quickly and packs a ton of mouth-pleasing flavor. It's made from ingredients that I usually have on hand so I have a feeling it will be a regular at our house. I adapted this recipe from the Williams-Sonoma cookbook called Essentials of Mediterranean Cooking. Ingredients:
2 teaspoons salt-packed capers |
4 firm white fish fillets, 6-8 oz ea (they suggest mahimahi, we use cod) |
sea salt & fresh ground pepper |
2 tablespoons unsalted butter |
1 tablespoon olive oil |
2 shallots, minced |
1 garlic clove, minced |
2/3 cup dry white wine |
2 tablespoons fresh lemon juice |
1 teaspoon dried parsley (or 1 t fresh flat leaf parsley) |
grated zest of half a lemon |
Directions:
1. Soak the capers in cold water for 20 minutes. Drain, rinse well, and then drain again; pat dry.
2. Meanwhile, lightly season both sides of each fillet with salt and pepper.
3. Heat a large, non-stick frying pan over medium heat. Add the butter and oil; let the butter melt completely.
4. Add the fillets to the pan and cook 3-4 minutes on each side or until browned and just barely cooked through. With a spatula, remove to a warmed platter and set aside.
5. Add the shallots and garlic to the pan and cook, stirring often, about 2 minutes.
6. Add the wine and lemon juice and then raise the heat to medium-high. Boil for 2-3 minutes or until the sauce thickens slightly.
7. Stir in the capers, parsley, and lemon zest. Season to taste with salt and pepper.
8. Spoon sauce over the fillets and serve immediately.
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