Recipes

in a large skillet, melt the butter into the oil over medium to medium-high heat. add the shallots and garlic and cook for 3 min. add the capers, worchestershire sauce, and wine and allow the wine to bubble up and reduce for a minute, then stir in the stock. pat the fish dry and season w/ salt and pepper on both sides. arrange the fish in the skillet, scatter the lemon slices around the skillet, and poach the fish for 10 to 12 min until firm and opaque. scatter the parsley over the fish, then transfer the fillets and sauce to shallow bowls or dep plates and serve w/ bread for mopping. serve w/ salad on the side.2 tbs butter 2 tbs olive oil 1 large shallot, finely chopped 3 garlic cloves, finely shopped 3 tbs drained capers 2 tsp worcestershire sauce 3/4 c dry white wine 3/4 c chicken stock 4 (6-8 oz) fillets of flounder, or other white fish salt and black pepper 1 lemon, sliced handful of fresh flat leaf parsley, chopped crusty bread, for mopping salad fixings

serves 4 prep time: 15 min