Lemon-caper sauce for white fish

This simple but tasty sauce works with any white fish such as cod, sea bass, halibut or monkfish. If you don’t have thick fat reduced crème fraiche in your shops you can use full fat cream.

In the photo, the halibut is served with black rice, lemon- caper sauce, and sautéed green asparagus which make a festive and colourful combination. But feel free to serve your fish with any good carbs and vegetable for a balanced meal.

2 servings

2 tbsp. olive oil

1 shallot, minced

1 clove garlic, minced

100 ml white wine

Juice of ½ lemon

2 tbsp. crème fraiche 15% fat

3 tsp. capers

Warm the olive oil over medium-low heat in a saucepan. Sauté the shallot and garlic for 5- 10 minutes. 

Pour in the wine and lemon juice. Increase the heat and let bubble until reduced by half.

Just before serving, whisk in the crème fraiche and capers. Divide over the fish.