Juice of 2 lemons
1 Tbs capers, drained and rinsed
2 tsp shallots, thinly sliced
4 tsp unsalted butter
½ cup (120 mL) dry white wine
- In a pan, melt half the butter on a medium high heat. Add shallots and capers and sauté lightly until shallots are translucent.
- Add wine and lemon juice, and bring to a rolling boil. Add remaining butter to help emulsify, stirring constantly
- Remove from heat and pour directly onto fish. Garnish with thinly sliced lemons and fresh herbs (Italian parsley) if desired