FISH FILLET WITH CAPER SAUCE   
  Ingredients :
    4 white fish fillets
    4 tablespoons butter
    1 tablespoon olive oil
    ¼ cup flour
    ¾ cup dry white wine
    2 garlic cloves, finely chopped
    Salt
    Pepper
    3 tablespoons drained capers

  Preparation:

Heat oil in a skillet with half of the butter over medium heat. Season fish fillets with salt and pepper on both sides and dredge in flour.

Fry fish fillets in hot oil on both sides until tender, approximately 8 minutes. Remove skillet from the heat and transfer fish to a plate. Cover and keep warm. Discard excess of fat from the skillet and return pan to heat. Add wine and bring to a boil. Let wine reduce by half. Stir in garlic and remaining butter and capers. Let sauce cook 1 minute.
Place one fillets on each dish and pour sauce over.
Serve with salad or pasta.

How to fillet, skin and debone fish
 
        4 servings
        Preparation time: 20 minutes
 
  Back