Sea Bass In A mediterranean Style Lemon, Caper And Dill Sauce
From DonSpain 8 years agoIngredients
- 2 x 180g/6oz Sea Bass/Tilapia Fillets - deboned and skinned shopping list
- 125ml/4fl oz chicken stock shopping list
- 60ml/4tbsp White Wine shopping list
- 2tbsp Lemon Juice shopping list
- ½oz butter shopping list
- 2tbsp capers - drained shopping list
- 1tbsp Dill - chopped shopping list
- Freshly ground black pepper shopping list
How to make it
- Bring chicken stock and lemon juice to a boil in a frying pan, add the fish and reduce heat to a simmer;
- Cover and gently simmer the fish for some 6 to 12 minutes or so, depending on thickness, or until fish readily flakes when tested with a fork;
- Remove fish from pan, set aside and keep warm;
- Add the wine, increase the heat to high and reduce it and the liquid remaining in the pan until slightly reduced by about a quarter to a third;
- Remove from heat, whisk in the butter, stir in capers and dill and season to taste with pepper;
- Spoon sauce over fish and serve
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