Fish with Lemon Caper Sauce

Serves: 2

Prep Time: 10 minutes

Cook Time: 10 minutes

2 6-oz filets firm white fish (tilapia, cod, sole, flounder)

2 Tbsp olive oil or ghee

1 medium shallot, minced

2 cloves garlic, minced

½ cup white wine

zest of 1 medium lemon

2 TBS lemon juice

2 TBS capers

1 TBS basil, minced

sea salt and black pepper to taste

Season fish with salt and pepper on both sides. Heat a non-stick pan on medium heat. Add olive oil or ghee. Lay the fish gently into the pan, and cook on both sides, until golden brown.

Remove fish from the pan and set aside. Add the shallot and garlic to the hot pan, and cook until translucent. Pour in the wine, lemon juice, and lemon zest. Stir to combine, and heat until it begins to boil. 

Reduce the heat to low, and simmer for about 2 minutes. Add capers, basil, salt, and pepper to taste. 

Return the fish to the pan and cook for another 1-2 minutes or until the fish is warmed by the sauce. Serve immediately.