First you’ll need to zest and juice the lemons. You’ll only need the zest from about a half of a lemon and the juice from about 2 lemons.Combine the white wine, lemon zest, lemon juice and Italian seasoning in a large, zip-lock, plastic bag. Once combined, add the fillets. Any mild white fish will work. My mother-in-law gave me some frozen Swai, so that’s what I used. I’ve learned that Swai is becoming quite popular in the supermarkets lately because it’s cheaper than other, more popular white fish. Swai is a fresh water, Vietnamese catfish with a sweet, mild taste and a light, flaky texture.Seal the bag and shake gently until the fish is well coated. Let sit in the fridge to marinate for ½ hour.Meanwhile, spray a small sauce pan with olive-oil flavored cooking spray and heat on the stove over medium heat. When warm, add the garlic and sauté about 30 seconds, until fragrant.Add the flour and cook, stirring constantly with a whisk for about 01 minute.
Gradually add the white wine and lemon juice, stirring constantly and cook while stirring about 01 minute until sauce is thick and bubbly.
Stir in the parsley and capers. Set aside and keep warm.
Coat a wire rack on a cookie sheet with cooking spray. Remove fillets from marinade, discarding marinade, and place on the wire rack. Broil on low, 5 inches from heat with electric oven door open partially, for 3 minutes.
Flip filets, sprinkle with Parmesan cheese and continue to broil for another 03 minutes or until the fish flakes easily.
Spoon sauce over the fish to serve. I serve mine over tomato, mozzarella orzo.
White Fish With Capered Wine Sauce
- ½ Cup + 01 Tablespoon dry white wine
- 01 teaspoon lemon zest
- ⅓ Cup fresh lemon juice
- 01 teaspoon Italian seasoning
- 04 white fish fillets
- Olive oil-flavored cooking spray
- 02 cloves garlic, minced
- 01 Tablespoon flour
- ⅔ Cup dry white wine
- 03 Tablespoons fresh lemon juice
- 01 teaspoon dried parsley
- 1 ½ teaspoons capers
- fresh Parmesan cheese, grated
- Combine white wine, lemon zest, lemon juice and Italian seasoning in a large zip-lock plastic bag.
- Add fillets, seal bag and shake gently until fish is well coated.
- Marinate in the refrigerator for ½ hour.
- Coat a small saucepan with cooking spray and heat on the stove over medium heat.
- Add garlic and saute’ until fragrant, about 30 seconds.
- Add flour, cook, stirring constantly with a whisk about 01 minute.
- Gradually add the wine and lemon juice, stirring constantly.
- Continue cooking and stirring about 2 minutes or until thick and bubbly.
- Stir in parsley and capers.
- Set aside and keep warm.
- Place a rack on a cookie sheet and coat with cooking spray.
- Remove fish from marinade; discarding marinade.
- Place fish on the rack.
- Broil on low, 5 inches from heat with electric oven door open partially, for 3 minutes.
- Flip fillets, sprinkle with Parmesan cheese and continue to broil another 3 minutes or until fish flakes easily.
- Spoon sauce over fish to serve.