Oven Poached Fish with Lemon Caper Sauce

Servings

Serving size

4 ounces fish with sauce

COOKING TIME

30 Minutes

Cooked fish will keep well, refrigerated, just 2-3 days.

Ingredients

1/2 large White onions (sliced, 1/4 inch rounds)

1/2 lb Fresh whitefish (salmon, cod, or halibut, cut into 2 4-ounce filets)

1/8 tsp., ground Black pepper

3/4 cup White wine (dry white wine)

1 clove Garlic, raw (minced)

1 Tbsp., drained Capers (rinsed, rough chop)

1 lemon yields Lemon juice

1 Tbsp. Olive oil

1 1/2 Tbsp. Fresh parsley (finely chopped)

Instructions

Gather all ingredients and equipment.

Preheat the oven to 400°F.

In a 9”x13” pan arrange the slices of onion in a single layer completely covering the bottom of the pan.

Arrange the fish filets on top of the onions making sure that there is space between the pieces of fish. Sprinkle with pepper.

Add the wine. The fish should be partially submerged in the liquid if not add more wine or vegetable stock or water.

Cover the pan with foil and bake for 8 – 10 minutes or about 5 minutes for each ½ inch of thickness, until the fish is opaque and pulls apart easily with a fork.

While the fish is cooking, whisk together the garlic, capers, lemon juice and olive oil.

When the fish is done remove it from the oven and carefully transfer the fish to plates. Cover and keep warm.

Discard the onion slices and carefully pour the liquid from the baking dish into the sauté pan and turn the heat on high. Reduce, stirring often, to about 1/4 cup and whisk in the garlic and caper mixture and the parsley.

Pour over the sauce over fish and serve.