Sauteed Fish With Capers
by Irene Vlach
Ingredients
- 1 1/2 lbs filet de poisson
- farine
- 1 1/2 Tbsp huile
- persil
- citron
- 1 lb carotte, cuites
- 1 medium oignon, finely chopped
- 2 medium tomate, en des
- 1/4 cup vin blanc
- 2 tsp dijon
- 2 tsp capres, drained
Instructions
Cut fillets into 4 serving portions, about 1 inch thick. Lightly coat with flour. Prepare Caper Sauce and keep warm. Heat oil in a wide nonstick frying pan. Add fish and cook, turning once, until lightly browned on both sides and opaque in centre when tested, about 8' total. Arrange fillets on a warm platter. Spoon sauce around fish; garnish with parsely and lemon. Serve carrots.
Caper Sauce: heat 1/2 Tbsp oil in a wide frying pan. Add onion and
tomatoes. Cook, stirring often, until onion is soft, about 10'. Stir in
wine and
Suggested fish: halibut, red snapper, orange roughy.