Today was a late, late day, but I worked up the energy to cook by some miracle. This is about as easy as it gets - nothing too fancy, just a quick cook on fish and veggies with a yummy sauce. You can use this sauce on any protein and it will be equally delicious.
Serves: 1 Time: 20 minutes Difficulty: Such a breeze
- 1 halibut fillet
- 2 T. capers, chopped
- 1/4 c. white wine
- 1 T. butter
- 6 Brussels sprouts, core removed and halved
- 1/2 lemon, juiced
- olive oil
Heat 1 T. of olive oil in a pan. Season the halibut with salt and pepper. Add it to the pan and scatter the Brussels sprouts around it.
Cook the halibut for 4-6 minutes on each side depending on how thick it is.
As the Brussels sprouts start to carmelize and become crispy, transfer them to a paper towel to drain. Immediately season them with salt.
Remove the fish from the pan and put it on a plate with the Brussels sprouts beside it.
Return the pan to the stove and add the wine and capers. Simmer for 2-3 minutes, then add the butter. Once it melts, stir in the lemon juice and pour it over the fish and sprouts.