This isn’t really French (maybe it kind of is, who knows?), it’s just something I make a lot that is SO easy and delicious and you just have to try it ASAP. Also, if you don’t eat fish, start. Seriously. Just do it. It’s good for you, and not hard to cook!
Fish with Lemon-Caper Butter Sauce
If you were anxious to find out what was on the plate with the arugula salad I just told you about, don’t worry. This is where you find out! I know, you were very concerned.
This recipe has no proportions, this is very much a throw-together sauce!
First, gather up the following:
- White fish (talapia is what’s going on here, but any white fish that’s 1/2-1 inch thick will be great!)
- salt and pepper
- olive oil
- minced garlic (2-4 cloves, depending on your preference)
- white wine
- chicken stock
- lemon zest and juice (1 whole lemon for every 3 pieces of fish)
- minced parsley