1mediumShallot, minced or 2 Tablespoons minced onion
1/2cup(120ml)dry White Wine
zest of 1 medium Lemon
Kosher Salt or Sea Salt, to taste
fresh ground Black Pepper, to taste
(optional) red Chili Flakes
Season fish filets with salt and pepper on both sides. Heat non-stick frying pan on medium heat. Add olive oil or melt butter in the pan. Add the fish and cook on both sides until browned on both sides but still moist.
Remove fish from the pan and set aside. In the same pan, add the shallot (or minced onion) and garlic. Cook until tender and translucent. Add the wine, lemon zest and lemon juice. Heat the sauce until it gently starts to boil. Reduce heat.
Simmer the sauce for about 2 minutes or until it starts to reduce a bit. Add capers, parsley, salt, and pepper to taste. Add optional red chili flakes.
Return the fish to the pan and cook for about another 1-2 minutes or until the fish is warmed in the sauce. Serve warm.