An intensely lemon, delicious taste of Italy!
- 1 pound rockfish or lingcod (serves 2)
- Freshly squeezed lemon juice (1-2 lemons)
- 2-3 Tbs pickled capers
- 3 Tbs butter
Pan sear fish in 2-3 Tbs olive oil with a dash of sesame oil.
Cook 5 minutes per ½ inch thickness, season with pepper and dried dill.
Remove to a microwavable dish. In the frying pan add lemon juice, 3Tbs. butter, a dash of white wine, and capers to the pan drippings.
Reduce until it is the thickness of cream.
Pour on fish and microwave for 1 minute.
