Sautéed White Fish Fillets With White Wine–Shallot Sauce

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

2 teaspoons vegetable oil
2 large shallots, minced
1⁄2 cup dry white wine
1–2 tablespoons lemon juice plus lemon wedges
4 tablespoons unsalted butter, chilled
1 tablespoon capers, rinsed
1 tablespoon chopped fresh parsley
Salt and pepper
1 recipe SAUTÉED WHITE FISH FILLETS

Instructions

  1. Heat oil in medium saucepan over medium heat until shimmering. Add shallots and cook, stirring frequently, until softened and beginning to color, about 1-1⁄2 minutes. Add wine and 1 tablespoon lemon juice, increase heat to high, and bring to boil. Boil until reduced to 3⁄4 cup, 3 to 5 minutes. Off heat, whisk in butter, capers, parsley, and, if desired, remaining 1 tablespoon lemon juice until combined; season with salt and pepper to taste. Cover to keep warm and set aside, stirring once after about 1 minute, while preparing fish.
  2. To serve, stir sauce to recombine and spoon 1⁄2 cup over cooked fish fillets. Serve immediately with lemon wedges, passing remaining sauce separately.

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