Fish With Lemon-Caper Sauce - cooking recipe

Ingredients

2 teaspoons salt-packed capers
4 firm white fish fillets, 6-8 oz ea (they suggest mahimahi, we use cod)
sea salt & fresh ground pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
2 shallots, minced
1 garlic clove, minced
2/3 cup dry white wine
2 tablespoons fresh lemon juice
1 teaspoon dried parsley (or 1 T fresh flat leaf parsley)
grated zest of half a lemon

Preparation

Soak the capers in cold water for 20 minutes. Drain, rinse well, and then drain again; pat dry.
Meanwhile, lightly season both sides of each fillet with salt and pepper.
Heat a large, non-stick frying pan over medium heat. Add the butter and oil; let the butter melt completely.
Add the fillets to the pan and cook 3-4 minutes on each side or until browned and just barely cooked through. With a spatula, remove to a warmed platter and set aside.
Add the shallots and garlic to the pan and cook, stirring often, about 2 minutes.
Add the wine and lemon juice and then raise the heat to medium-high. Boil for 2-3 minutes or until the sauce thickens slightly.
Stir in the capers, parsley, and lemon zest. Season to taste with salt and pepper.
Spoon sauce over the fillets and serve immediately.