Poached Fish with Lemon and Capers

1.In a large skillet or shallow pan, heat the olive oil over medium heat. Add the finely chopped shallot and minced garlic, sautéing gently until translucent and fragrant, about 2 minutes, taking care not to brown them.

2.Pour in the fish stock and white wine, then add the lemon slices and capers. Bring the mixture to a gentle simmer over medium heat.

3.Season the fish fillets lightly with salt and freshly ground black pepper on both sides.

4.Carefully place the fish fillets into the simmering liquid, ensuring they are mostly submerged. Reduce the heat to low and cover the pan with a lid or foil.

5.Poach the fish gently for 8 to 10 minutes, or until the fish is opaque and flakes easily with a fork. Avoid boiling to keep the fish tender.

6.Using a slotted spatula, carefully transfer the cooked fish fillets to warm serving plates and cover loosely with foil to keep warm.

7.Increase the heat to medium-high and reduce the poaching liquid by half, about 3 to 5 minutes, until slightly thickened.

8.Remove the pan from heat and whisk in the unsalted butter and fresh lemon juice until the sauce is smooth and glossy. Adjust seasoning with salt and pepper to taste.

9.Spoon the lemon and caper sauce over the fish fillets.

10.Garnish with freshly chopped parsley and serve immediately, ideally with steamed vegetables or a light salad.