Easy White Wine Caper Sauce

By Alex Guarnaschelli

Level: Easy | Servings: 2 to 3 | Total Time: 30 minutes | Active Cooking Time: 25 minutes

Nutritional Information Per Serving

Serving Size: 1 of 3 servings

Calories: 343
Total Fat: 25 g
Saturated Fat: 9 g
Carbohydrates: 13 g
Dietary Fiber: 3 g
Sugar: 5 g
Protein: 15 g
Cholesterol: 79 mg
Sodium: 578 mg

About This Recipe

This recipe works beautifully with any seared white fishfrom delicate scallops to sole or tilapia. Start by cooking your fish in a nonstick or stainless steel skillet, then prepare the sauce in the same pan while the fish rests. The butter adds richness to lean fish, while the wine's acidity balances the flavors perfectly. Customize with fresh herbs like dill or basil, though parsley remains a timeless classic choice.

Ingredients

For the Fish:

2 to 3 tablespoons olive oil
2 white fish fillets (fluke or flounder)
Kosher salt
1 tablespoon unsalted butter

For the Sauce:

2 large shallots, finely minced
1/4 cup dry white wine
2 teaspoons capers plus a splash of brine
2 teaspoons cornichons, finely diced, with a splash of brine
1/2 teaspoon hot sauce
6 sprigs fresh flat-leaf parsley, chopped (including stems)
Zest and juice of one large lemon
2 tablespoons unsalted butter
Kosher salt

Instructions

Cook the Fish:

Warm a large skillet over medium-high heat and pour in the olive oil. Season the fish on all sides with salt.
Once the oil begins to lightly smoke, carefully lay each fillet into the hot oil, spaced apart. Add the butter.
Cook the fish until it develops a golden crust on the first side, about 2 to 5 minutes. Lift and place down again without flipping to create an even crust, cooking for an additional minute.
Flip the fish and cook the second side for 2 to 5 more minutes. Transfer to a serving plate.

Make the Sauce:

In the same skillet, add the shallots and white wine. Simmer over high heat, reducing the wine to roughly 1 tablespoon while softening the shallots, about 2 to 3 minutes.
Mix in the capers with brine, cornichons with brine, hot sauce, parsley, lemon zest, and lemon juice. Simmer over medium heat.
Whisk in the butter until incorporated. Adjust seasoning to taste.
Spoon the sauce over the fish and serve.