Acid is a flavor enhancer, and so is salt, and you find each in White Burgundy wine and the capers in this recipe. Plus butter is almost always a sure bet with a Chardonnay because it can often have some buttery flavor elements, too. Serve with a glass from our new Weekly Tasting, White Burgundy Tasting Trio: Half Bottle Flight, to give your palate a full experience.
- 4 6oz. red snapper fillets with skin-on
- Kosher salt
- Freshly ground black pepper
- 4 tbsp unsalted butter
- 1-2 tbsp olive oil
- 1 medium shallot, finely chopped
- 2 tbsp capers, drained
- ¼ cup lemon juice
- 2 tbsp Italian parsley, finely chopped
- Lightly pat the the fish dry. Season both sides of each fillet with salt and pepper.
- In a large nonstick skillet over medium-high heat, melt 2 tablespoons of butter. Add 2 fillets to the skillet skin-side down and cook for 3-4 minutes. Using a fish spatula, gently flip the fish and cook for another 3-4 minutes. Carefully transfer the fish to a plate and repeat for the remaining 2 fillets. Reserve butter in pan.
- Reduce heat to medium. Add 1-2 tablespoons of olive oil in the pan to create sauce, depending on how much butter remains. Add the shallots and capers and cook for about 3 minutes until shallots soften. Whisk in lemon juice and simmer for a few minutes until the sauce reduces slightly. Season to taste with salt and pepper.
- Plate a fillet on each plate and serve with lemon butter sauce spooned on top. Garnish with parsley. “