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.
- 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
- Soak the capers in cold water for 20 minutes. Drain, rinse well, and then drain again; pat dry.
- Meanwhile, lightly season both sides of each fillet with salt and pepper.
- Heat a large, non-stick frying pan over medium heat. Add the butter and oil; let the butter melt completely.
- 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.
- Add the shallots and garlic to the pan and cook, stirring often, about 2 minutes.
- 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.
- Stir in the capers, parsley, and lemon zest. Season to taste with salt and pepper.
- Spoon sauce over the fillets and serve immediately.