The wine and lemon juice are used to deglaze the skillet, capturing the flavorful browned bits that remain after the fish is cooked. You can substitute fat-free, less-sodium chicken broth for the wine, if desired. Cook the pasta while you prepare the fish so that both dishes will be ready at the same time.
Oxmoor House MARCH 2010
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets evenly with salt and pepper. Add fillets to pan, and cook 3 to 4 minutes on each side or until fillets flake easily when tested with a fork. Remove fillets from pan; keep warm.
2. Add wine and juice to pan; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thick, scraping pan to loosen browned bits. Stir in capers and parsley. Spoon sauce evenly over fillets.
Serve with: Parsley-Buttered Pasta
Go to full version of