Fish in White Wine and Lemon Sauce with Capers
A light meal that's ready in very few minutes. This recipe works with any fish, from pickerel to cod (pictured) to salmon and can also be used with veal or chicken. Adjust the amount of lemon juice according to your own tastes, but be careful not to make the taste too tart. A swirl of butter and a dollop of capers add another level of richness to the flavours. Serve it with any vegetables, a salad and any carb side dishes, and you've got a healthy, filling meal for weekdays. Pour some of the wine into a glass and you've got dinner with friends.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Serves 4
Time: 10 minutes
Ingredients
1 lb. fish fillets
flour
salt and pepper
1 cup dry white wine
1 tablespoon to 2 tablespoons lemon juice (1/4 - 1/2 lemon)
2 tablespoons of unsalted butter
1 - 2 teaspoons capers (or to taste)
Method
Pat the fish fillets dry. Set aside.
Sprinkle out flour onto a dinner plate. Season the flour with salt and pepper. Coat the fish fillets with the flour until completely covered.
Melt a knob of butter in a frying pan at medium high heat. Cook the fillets until cooked through on both sides, until gently browned. This won't take too long, especially if the fillets are thin. Remove the fillets to a serving plate. Keep warm.
Pour the dry white wine and the lemon juice into the pan. Raise the heat and reduce the liquid down to about one half of the original amount.
Whisk in the 2 tablespoons of butter and add the capers. Warm through quickly and pour over the fillets.
Dinner is ready!
A light meal that's ready in very few minutes. This recipe works with any fish, from pickerel to cod (pictured) to salmon and can also be used with veal or chicken. Adjust the amount of lemon juice according to your own tastes, but be careful not to make the taste too tart. A swirl of butter and a dollop of capers add another level of richness to the flavours. Serve it with any vegetables, a salad and any carb side dishes, and you've got a healthy, filling meal for weekdays. Pour some of the wine into a glass and you've got dinner with friends.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Serves 4
Time: 10 minutes
Ingredients
1 lb. fish fillets
flour
salt and pepper
1 cup dry white wine
1 tablespoon to 2 tablespoons lemon juice (1/4 - 1/2 lemon)
2 tablespoons of unsalted butter
1 - 2 teaspoons capers (or to taste)
Method
Pat the fish fillets dry. Set aside.
Sprinkle out flour onto a dinner plate. Season the flour with salt and pepper. Coat the fish fillets with the flour until completely covered.
Melt a knob of butter in a frying pan at medium high heat. Cook the fillets until cooked through on both sides, until gently browned. This won't take too long, especially if the fillets are thin. Remove the fillets to a serving plate. Keep warm.
Pour the dry white wine and the lemon juice into the pan. Raise the heat and reduce the liquid down to about one half of the original amount.
Whisk in the 2 tablespoons of butter and add the capers. Warm through quickly and pour over the fillets.
Dinner is ready!