About This Recipe:
White fish is usually not the most exciting or flavorful ingredient, but this lemon caper sauce will have you requesting it! You can use any flaky white fish for this dish, or even put it on chicken or pasta. I think this recipe goes well and elegantly with asparagus and rice pilaf on the side, but of course you can serve it with whatever you like. The capers are super briny and salty so I find that I don’t need additional salt in the sauce. This all comes together very quickly and requires minimal prep time and dishes!
Enjoy!
Ingredients (2 Servings)
-2 6oz filets of white fish (cod, flounder, etc.)
-1 bunch of asparagus, trimmed
-2 garlic cloves, minced
-Olive oil
-Salt and pepper
Lemon Caper Sauce
-2 tbls butter
-2 garlic cloves, minced
-2 tbls capers, lightly crushed
-1/2 cup white wine or chicken stock
-1 lemon, juiced
-2 tbls parsley, chopped
Instructions (30 mins)
1. Drizzle a large baking sheet with olive oil and place the fish filets on one side and the asparagus on the other. Season with salt and pepper, and mix the asparagus with the minced garlic. Roast at 400 degrees F for about 20 minutes until fully cooked (depending on the thickness of your fish and asparagus.)
2. In a small pot over medium heat, melt the butter. Then add in the garlic and brown for 1 minute. Then add in the crushed capers and cook for another minute. Pour in the white wine and let it reduce and cook off for about 5 minutes. Then turn off the heat and add the lemon juice and parsley.
3. Serve the roasted fish and asparagus with the lemon caper sauce and enjoy!
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