Fish in Lemon-Butter Sauce
• Course: Meat, Poultry Seafood Entrees • Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1 pound firm white fish fillet
- 3 tablespoons unsalted butter, cubed
- 2 tablespoons shallot, minced
- 1/2 cup dry white wine
- 2 tablespoons lemon juice
- salt and pepper to taste
- 3 sprigs fresh thyme
- 1 tablespoon capers (optional)
- 1 tablespoon flat leaf parsley, chopped
Instructions
Move a rack to the upper third of the oven and preheat to 400 degrees.
Place the fish in an ovenproof skillet (a cast iron pan works well), cutting it in half to fit if necessary. Pour the wine and lemon juice over the fish and season it with salt and pepper. Scatter the cubed butter and thyme sprigs over the top.
Put the pan on the stove over high heat to bring the liquids to a boil and then transfer the pan to the preheated oven, baking for about 10 minutes or until the fish is cooked through. Transfer the fish to warm serving plates and discard the thyme sprigs.
Move the skillet back to the stove and simmer over medium-high heat until the sauce thickens, about 3 minutes. Turn off the heat, add the capers (if using) and stir to combine. Pour the sauce over the fish, sprinkle with the chopped parsely and serve.