Fish With Lemon-Caper Sauce Recipe

Name: Fish With Lemon-Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Fish With Lemon-Caper Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish With Lemon-Caper Sauce

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