Orange Roughy With Capers, Shallots And Wine Butter Sauce – a delicious recipe with lemon, orange roughy, salt, pepper, shallot, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut the lemon in half. Save one half, squeeze out the juice and keep aside until ready to make the sauce. Take the other half and cut in 4 wedges to serve along with the fish when ready to serve.
2
Season the fillets lightly with salt and pepper.
3
Heat 4 tablespoons of butter in a large skillet over medium-high heat. When the butter stop foaming, add the shallot and cook for 1 minute. Add the fillets and capers. Cook turning once, until golden brown and fully cooked. About 2 minutes. Add the wine and cook for another 3 minutes.
4
Transfer to the dinner plates and keep warm.
5
Lower the heat under the skillet and swirl in the remaining 2 tablespoons butter. When the butter is melted, but not foaming, add the juice of the half lemon.
6
Sprinkle lightly with salt and pepper to taste.
7
Remove from the heat. Spoon the sauce over the fillets and serve the lemon wedge along side the fish.
228
kcal
Calories
17
g
Fat
21
g
Carbs
2
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 lemon, 4 fillets orange roughy, salt, pepper, and more.
Yes, Orange Roughy With Capers, Shallots And Wine Butter Sauce falls under the General 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.
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