Total Time
22mins
Prep 10 mins
Cook 12 mins

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 Nutrition

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.