Orange Roughy with Capers, Shallots and Wine Butter Sauce
By: Giangi Townsend
Published: Friday, March 29, 2013 - 10:22pm

Ingredients




1 lemon
4 orange roughy fillets
Salt and Pepper to taste
1 tablespoon finely chopped shallot
6 tablespoons of unsalted butter
1 tablespoon capers
½ cup white wine

Preparation

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. 2 Season the fillets lightly with salt and pepper. 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. 4 Transfer to the dinner plates and keep warm. 5 Lower the heat under the skillet and swirl in the remaining 2 tablespoons butter.  When the butter is melted, but not foaming, add the juice of the half lemon. 6 Sprinkle lightly with salt and pepper to taste. 7 Remove from the heat.  Spoon the sauce over the fillets and serve the lemon wedge along side the fish.

About

An impromptu dinner: Orange Roughy with capers, shallots and wine butter sauce. Really nothing to it and yet a wonderful sauce that asks for a piece of bread to enjoy with the sauce.
A green salad with a lemon vinaigrette, a very simple dinner on Good Friday evening.
Bon Appetit!
Giangi