"Packed with lots of beautiful flavors and is ready in less than 30 minutes. And on a school night, as well as an impromptu dinner with friends, this dish will get accolades from everyone."
Orange Roughy With Capers, Shallots, And Wine Butter Sauce
5
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- Recipe Card
Prep time: 10mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 lemon
- 4 6 ounce orange roughy fillets
- 1 tablespoon chopped shalotts
- 6 tablepoons unsalted butter
- 1 tablespoons capers
- 1/2 cup white wine
Method
Step 1
Cut the lemon in half. Save one half, squeeze out the juice and keep aside until ready to make the sauce. Take the other half and cut in 4 wedges to serve along with the fish when ready to serve
Step 2
Season the fillets lightly with salt and pepper.
Step 3
Heat 4 tablespoons of butter in a large skillet over medium-high heat. When the butter stop foaming, add the shallot and cook for 1 minute. Add the fillets and capers. Cook turning once, until golden brown and fully cooked. About 2 minutes. Add the wine and cook for another 3 minutes.
Step 4
Transfer to the dinner plates and keep warm.
Step 5
Lower the heat under the skillet and swirl in the remaining 2 tablespoons of butter. When the butter is melted but not foaming, add the juice of the half lemon.
Step 6
Sprinkle lightly with salt and pepper to taste.
Step 7
Remove from the heat. Spoon the sauce over the fillets and serve the lemon wedge alongside the fish.