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Rockfish with Lemon Caper Butter

Servings = 2 | Serving size =4 ounces fish and potatoes with sauce

This recipe can be multiplied by 2.

This recipe does not make very good leftovers.

Serve with Parmesan Squash or Roasted Tomatoes

	spray olive oil
8 ounces	small red potatoes (about 2 inches in diameter)
1 Tbsp	olive oil
2 large	shallots
2 cloves	garlic
1 tsp	sugar
2 4 ounce	rockfish filets
1	lemon
1 Tbsp	capers
1/4 tsp	salt
	fresh ground black pepper
1/2 cup	dry white wine
1 tsp	fresh thyme leaves
2 tsp	unsalted butter

Preheat the oven to 375°F. Place a large non-stick pan in the oven.

While the oven is preheating cut the red potatoes into slices about 1/4 inch thick. Lightly spray the preheated pan with olive oil and lay the potatoes in the pan so they are barely touching. Let the potatoes roast about 15 minutes and then turn them over. Return the pan to the oven.

While the potatoes are cooking slice the shallot and garlic.

When the potatoes have cooked for 15 minutes and been turned add the olive oil to a medium non-stick pan and place over medium heat. Add the shallots, garlic and sugar. Cook slowly, stirring frequently. If they are not browning lightly, increase the heat to medium-high. Continue to cook until the vegetables are caramelized.

Check the potatoes. If they are soft in the middle and beginning to crisp, turn the oven off.

After the onions and shallots are cooked push them to one side in the pan and add rockfish filets to the skillet. Cook on the first side about 5 to 7 minutes and turn. Cook for about 3 minutes on the other side and remove to a warm plate.

Add the lemon juice, capers, salt, pepper, white wine and thyme. Increase the heat to medium-high and reduce the liquid by about a third stirring constantly. Add the butter and just as it melts place the fish back in the pan and reduce the heat to medium.

Divide the cooked potatoes between two plates. Top the potatoes on each plate with a rockfish filet and then spoon the sauce over the top. Serve.

Nutrition Facts

Serving size: 4 ounces fish and potatoes with sauce | Servings 2

Calories 374 | Calories from Fat 110

Amount Per Serving (% Daily Value)

Total Fat 12g (19%) | Saturated Fat 4g (19%)

Monounsaturated Fat 6g | Trans Fat 0g

Cholesterol 48 mg (16 %) | Sodium 487 mg (20 %)

Total Carbohydrates 32g (11%) | Sugars 4g

Dietary Fiber 3g (11%) | Protein 24g

Vitamin A 14% | Vitamin C 66 % | Calcium 5% | Iron 11%

Vitamin K 8 mcg  | Potassium  1114 mg | Magnesium  71 mg