Here Fishie Fishie

Typical of me, I didn’t get around to blogging on Friday night.  Or Saturday.  Or Sunday for that matter.  Sue me, I like to hide my bad weekend food choices and enjoy my personal space sans computer.

But you do need to see this quick, rich and delicious dinner I threw together for myself before heading out Friday evening. 

On a whim I purchased a piece of fresh halibut from the fish counter.  I really had no idea how I planned to cook it but for some reason I had capers on the brain.

So I did a quick Google search for caper sauce…took a few random ideas…and came up with a simple butter sauce that turned out super deeeeelish.

Ingredients:  (adjust amounts based on size of fish filet…mine was about 250 grams…2 servings)

• squeeze of lemon juice
• sprinkle of dill (I used dried but fresh would be perfection)
• fresh pepper & coarse salt
• 3 tbsp butter, room temp
• 2 tbsp diced onion
• 1 tbsp capers
• 1 tbsp minced fresh parsley

Directions:

• Preheat oven to 400 degrees.  Pat fish dry with paper towel.  Sprinkle with lemon, dill and wee pinch of coarse salt.  Let stand while preparing butter mixture.
• Mix butter, onion, capers, parsley and ground pepper together.
• Place fish on a sprayed sheet of tin foil.  Top with butter mixture, pressing down lightly with fork for coverage.  Close up foil creating a loose packet…don’t squish the butter.  Place packet on baking sheet and cook for 15 minutes.
• Open foil packet carefully to retain buttery liquid gold.  Plate the fish then spoon as much sauce as you would like over the fish.

• Sprinkle with more fresh parsley. Serve with lemon wedge if desired.

 

Serving suggestion:  Place warm fish on bed of fresh baby spinach, then drizzle sauce all over.  Wilted spinach = delicious.

I paired my halibut with roasted veggies which cooked easily on a second baking sheet placed in the oven along with the fish dish.