Super simple baked white fish with a buttery lemon caper sauce. So delicious and perfect on the grill too!
- 1 pound white fish
- 4 tablespoon extra virgin olive oil, divided
- 1 shallot, finely chopped
- 1/2 cup white wine
- Salt & Pepper
- Juice of 1/2 lemon, plus zest
- 2 tablespoons cold butter, cubed
- 1/2 teaspoon parsley
- 1 tablespoon capers
- 1 tablespoon parmesan cheese
Preheat the oven to 425º (Can also grill). Prepare sauce before cooking fish.
In a small sauce pan, add the rest of the olive oil and shallot over medium heat. Cook 3-4 minutes, until shallot browns slightly.
Add salt & pepper to taste, plus white wine, lemon juice and zest. Allow to bubble and reduce by half, about 8 minutes.
Line baking sheet with parchment paper. Spray with Pam. Place fish skin side down, then brush with 2 tablespoons of olive oil.
Bake for 10 minutes, until mostly cooked.
In the saucepan, add butter, capers and parsley. Whisk to melt butter. Remove from heat.
Take fish out of oven and pour sauce over each filet. Sprinkle Parmesan cheese on top, then return to oven to brown the cheese and the fish is completely cooked.
Serve immediately with roasted or steamed veggies.