Fish fillets with Caper Butter Sauce
- 1 tablespoon olive oil
- 500g firm white fish steaks
- 1/2 cup (125ml) white wine
- 1 clove garlic, chopped
- 60g butter
- salt and freshly ground black pepper to taste
- 3 tablespoons tiny capers, with liquid
Preparation:10min › Cook:15min › Ready in:25min
- Heat the olive oil in a large frying pan over medium high heat. Fry the fish steaks on both sides until nicely browned. Remove from pan, and set aside.
- Pour the wine into the pan, and scrape any browned bits from the bottom. Let the wine reduce by more than half, then stir in the garlic, butter and capers. Season with salt and pepper to taste (easy on the salt as capers tend to be salty). Let the sauce simmer for a minute to blend the flavours.
- Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
Altered ingredient amounts. It was good, but don't add any salt. The capers make it a bit to salty already. - 29 Sep 2008
Fantastic!! This was simple and delicious. I also made the "cheesy acorn squash" recipe from this site to go along with it and a nice white wine. My husband was in heaven! One thing... go easy on the caper juice-very salty. - 29 Sep 2008
Just as stated, this is easy and delicious! I will make this again and again. - 29 Sep 2008