Name: White Wine-Shallot Sauce with Lemon and Capers
Total time: 25 min
Ingredients: 2 teaspoons vegetable oil; 2 large shallots , minced (about 1/2 cup); 1/2 cup dry white wine; 1 - 2 tablespoons lemon juice from 1 lemon (see note), plus lemon wedges for serving; 4 tablespoons unsalted butter , cold; 1 tablespoon capers , rinsed and drained; 1 tablespoon chopped fresh parsley leaves

Why This Recipe Works

To have the fish and sauce in our sautéed fish fillet recipe ready to serve at the same time, we used fillets of uniform size, between 1/4 and 1 inch thick, small enough so that four fillets could fit in a skillet. We reversed the cooking process specified in most sautéed fish filet recipes, making the sauce first and keeping it warm in a separate saucepan while cooking the fish.

Before You Begin

One tablespoon of lemon juice is cooked into the sauce; an additional tablespoon can be added later, if desired, for a bright, tart flavor.

Instructions

Heat oil in medium saucepan over medium heat until shimmering but not smoking; add shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes. Add wine and 1 tablespoon lemon juice, increase heat to high, and bring to boil; boil until reduced to 3/4 cup, 3 to 5 minutes. Remove saucepan from burner, whisk in butter, capers, parsley, and, if desired, remaining 1 tablespoon lemon juice until combined; season to taste with salt and pepper. Cover to keep warm and set aside, stirring once after about 1 minute.

To serve, stir sauce to recombine and spoon 1/2 cup over fish. Serve immediately with lemon wedges, passing remaining sauce separately.