Baked Haddock with Lemon-Caper Sauce

Adapted via
Serves: 2

For Fish:
♦ 2 haddock fillets
♦ salt and pepper, to taste
♦ olive oil
♦ 1/2 lemon, thinly sliced

For Lemon-Caper Sauce:
♦ 1 tbsp oil
♦ 1 tbsp butter
♦ 1 shallot, minced
♦ juice from 1/2 lemon
♦ 1/4 to 1/3 cup white wine
♦ 1 tbsp capers
♦ salt and pepper, to taste

Preheat the oven to 350 degrees F; place fillets onto a broiler-safe pan. Drizzle lightly with oil, and season with salt and pepper. Layer lemon slices across each fillet – place the pan into the preheated oven and bake for about 8 to 9 minutes. Next, turn the oven to broil and ready your sauce.

Heat oil and butter in a small skillet over medium heat – add the shallot and cook until just translucent, about 2 to 3 minutes. Pour in wine, and allow to reduce slightly. Squeeze in lemon juice and add capers, cook for an additional minute or two.

Remove fillets from the oven and place onto individual plates; spoon warm sauce over each fillet and serve.

Read more about this dish and my musical pairing by clicking HERE.

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