Nothing could be simpler and better than baking your favorite fish and adding a rich, flavor sauce. I absolutely love my fish, it digests easily and make you feel lighter and satisfied.
This sauce was originally prepared with salmon in mind but it goes with well with any other fish you like.
Choose wild caught fish and aim to buy the freshest fish available at your market by asking what just came in.
100g grass-fed butter or ghee
250ml White wine – I like the Chardonnay
2-3 tbsp Dijon mustard
3 tbsp capers, drained and rinsed
Juice of 1 lemon
2 teaspoons chopped fresh dill
4 salmon fillets or white fish of your choice (skin on)
Preheat the oven to 220C. Melt the butter gently in a saucepan over medium heat, then stir in the Chardonnay, mustard, capers, and lemon juice. Heat about 5 minutes to burn off the alcohol.
Add the drill. Place the fish in a baking pan, skin-side down. Pour the sauce over the fish and bake for 20 minutes or until the fish is flaky.
Serve immediately with Green beans and roasted carrots, beautiful!
Have fun! ❤