Piccata Sauce for Whitefish / Seabass

Ingredients

• 1 1/2 lbs firm white fish fillets (sea bass, halibut)
• 1 garlic clove, minced
• 1/2 cup dry white wine, ie. chardoonnay
• 3 tablespoons lemon juice
• 2 tablespoons capers
• 2 tablespoons olive oil, divided
• 1/2 cup grated parmesan cheese

Directions

1. 1

   In a nonstick pan, over medium heat, saute garlic in 1/2 t olive oil, for about 1-2 minutes. Careful not to burn. Add wine, lemon juice and capers.

2. 2

   Boil uncovered until liquid is reduced by half. Remove from heat.

3. 3

   Rub fish on both sides with olive oil.

4. 4

   Place under broiler for about 3 minutes.

5. 5

   Turn fish over and top with grated parmesan cheese.

6. 6

   Broil until fish is opaque and flakes gently when touched with a fork. Broiling time may vary depending on the thickness of the fillets.

7. 7

   Serve fish on individual plates and top with sauce.