Fish With Lemon-caper Sauce

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 2 teaspoons salt-packed capers
• 4 firm 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 wine
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried parsley (or 1 t fresh flat leaf parsley)
• grated zest of half a lemon

Recipe

• 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.