Rockfish with Lemon Caper Butter
Servings
2Serving size
4 ounces fish and potatoes with sauceThis recipe can be multiplied but does not make very good leftovers.
Serve with Green Beans with Red Onion or Herbed Zucchini or Parmesan Squash or Parmesan Zucchini or Roasted Beets
Ingredients
| 1 spray Spray olive oil |
| 1/2 pound Red potatoes (about 2 inches in diameter) |
| 1 Tbsp. Olive oil |
| 2 Large Shallots, raw (sliced thinly) |
| 2 clove Garlic, raw (minced) |
| 1 tsp. Sugar |
| 8 ounces Fresh rockfish (2 4-ounce filets) |
| 1 lemon yields Lemon juice |
| 1 Tbsp., drained Capers |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 cup White wine |
| 1 tsp. Fresh thyme |
| 2 tsp.. Unsalted butter |
Instructions
While the oven is preheating cut the red potatoes into slices about 1/4 inch thick. Lightly spray the preheated pan with olive oil and lay the potatoes in the pan so they are barely touching. Let the potatoes roast about 15 minutes and then turn them over. Return the pan to the oven.
While the potatoes are cooking slice the shallot and garlic.
When the potatoes have cooked for 15 minutes and been turned add the olive oil to a medium non-stick pan and place over medium heat. Add the shallots, garlic and sugar. Cook slowly, stirring frequently. If they are not browning lightly, increase the heat to medium-high. Continue to cook until the vegetables are caramelized.
Check the potatoes. If they are soft in the middle and beginning to crisp, turn the oven off.
After the onions and shallots are cooked push them to one side in the pan and add rockfish filets to the skillet. Cook on the first side about 5 to 7 minutes and turn. Cook for about 3 minutes on the other side and remove to a warm plate.
Add the lemon juice, capers, salt, pepper, white wine and thyme. Increase the heat to medium-high and reduce the liquid by about a third stirring constantly. Add the butter and just as it melts place the fish back in the pan and reduce the heat to medium.
Divide the cooked potatoes between two plates. Top the potatoes on each plate with a rockfish filet and then spoon the sauce over the top. Serve.
Serve this recipe with one of these vegetable side dishes.
Green Beans with Red Onion
Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Roasted Beets
Preheat the oven to 400°F. Wrap beets in a paper towel and cook on high in microwave for 5 minutes. Let cool for 5 minutes. Peel and cut into 1 inch cubes. Place in a roasting pan large enough so that the beets are not completely touching. Put the pat…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The thinly sliced shallot and garlic are perfect with just a touch of sugar to help them brown. The sweetness of the caramelized shallots adds to the sauce to balance the tartness of the lemon and capers. Any firm white fish will work well with this recipe.