Rockfish packets with caper sauce

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.


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