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As you peel the lemon, take care to remove only the yellow rind. The white pith tastes bitter. Roasting the caper mixture heightens its flavor.

Joanne Weir
Recipe by Cooking Light June 2008

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Recipe Summary

Yield:
6 servings (serving size: 1 fillet and 2 teaspoons caper mixture)
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Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • Carefully remove rind from lemon using a vegetable peeler; reserve lemon for another use. Coarsely chop rind. Place rind and capers on a baking sheet; bake at 300° for 15 minutes. Let caper mixture stand 10 minutes; finely chop. Stir in salt and pepper.

  • Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with caper mixture. Garnish with lemon wedges and parsley, if desired.

Nutrition Facts

191 calories; calories from fat 30%; fat 6.4g; saturated fat 1.2g; mono fat 2.8g; poly fat 1.6g; protein 31.1g; carbohydrates 0.7g; fiber 0.5g; cholesterol 140mg; iron 1.6mg; sodium 447mg; calcium 31mg.
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