Recipe by Oxmoor House January 1995


Recipe Summary test

2 servings.


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients in a heavy-duty, zip-top plastic bag. Add fish; seal bag, and shake until fish is well coated. Marinate in refrigerator 30 minutes.

  • Coat a small saucepan with cooking spray; place over medium heat until hot. Add garlic, and saute 10 seconds. Add flour; cook 1 minute, stirring constantly with a wire whisk. Gradually add 1/4 cup wine and 1 1/2 tablespoons lemon juice, stirring constantly. Cook, stirring constantly, 1 to 2 minutes or until thickened and bubbly. Stir in parsley and capers. Set aside.

  • Remove fish from marinade; discard marinade. Place fish on a rack in a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes. Sprinkle fish with cheese and broil 2 additional minutes or untilfish flakes easily when tested with a fork. Serve fish with sauce.


Oxmoor House Cooking Light Collection

Nutrition Facts

173 calories; calories from fat 16%; fat 3g; saturated fat 0.9g; protein 23.2g; carbohydrates 4.4g; cholesterol 63mg; sodium 238mg.