Poached Snapper Piccata

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   ["Trim off any belly fat or dark meat on fillets.", "Soak fillets in lemon juice for no longer than 5 minutes. Remove fillets from lemon juice and press firmly with paper towel to remove the lemon juice from the fillets. (This will remove any ""fishy"" taste).", "In a hot skillet over medium heat, coat pan with extra virgin olive oil. Add 3 cloves of crushed garlic.", "Place fillets in the skillet in a single layer. Season with salt, pepper, and a generous amount of thyme, oregano and basil. After a few minutes, carefully turn fillets over. (Depending on what type of fish and how thick the fillets are, cooking time will vary). Season again as noted above. Add capers. I like a whole lot of them, but just add however many you like. Add sliced mushrooms (optional). Reduce heat to medium-low. Add white wine and a tiny splash of lemon juice. Cover and simmer until fish is done (this should only take a few minutes).", "Plate the fillets and spoon the liquid from the pan over them.", "Enjoy!"]

* Per serving · 4 servings · Values may vary.