Featured Pinch Tips Video
fish stock or chicken stock
Season fish with salt and pepper. Heat oil and butter in pan and sear the fish until golden on both sides and meat flakes. Remove to a dish and keep warm.
Deglaze pan with wine and let almost all evaporate. Add fish or chicken stock, lemon juice, and capers. Let simmer reducing by half. Stir in butter.
Pour over fish and garnish with parsley