A simple and healthy fish dish. From a Williams-Sonoma seafood cookbook.
1 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
2 tbsp capers, rinsed
juice of half a lemon
salt pepper to taste
1 pound rockfish, cut into four pieces
handful of basil leaves
Preheat oven to 425.
Melt butter and oil in pan. Add garlic and cook a minute. Add capers and cook another minute. Remove from heat, add lemon juice and some pepper and set aside.
Cut 4 rectangles of parchment or foil. Put a piece of fish on each piece of paper. Salt fish. Drizzle sauce onto each piece of fish and put a few basil leaves on each piece of fish. Wrap up fish and put in baking dish.
Cook until done – it took me about 15 minutes or so. I served this with Israeli couscous, sauteed mushrooms and a radish and cucumber salad.