Friday, January 13, 2017

fish with lemon caper sauce

Fish with Lemon Caper Sauce

1/2 cup dry white wine
4 tablespoons olive oil (use butter if making salmon)
Zest of 1 lemon
4 cloves garlic, minced
2 tablespoons capers
2 tablespoons lemon juice
10-12 oz canned fish (tuna, sardines, salmon, etc)
Cooked pasta
1/2 bunch parsley, minced

  1. Heat pan on medium high until hot.
  2. Add wine and reduce by half.
  3. Add oil, zest, garlic, capers, lemon juice, and fish.  Heat through.
  4. Add pasta and parsley. 
  5. Stir to coat and allow to sit for 5 minutes.
  6. Serve with parmesan cheese.
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