- 2 6 oz filets of firm white fish (sea bass, halibut or mahi mahi)
- Pinch of both sea salt and fresh grated pepper
- 1 tbsp butter, divided
- 1 tbsp olive oil, divided
- 2 tbsp (about 1 medium shallot)- minced
- ⅓ cup sungold or cherry tomatoes
- 1 tsp (about 2 cloves of garlic)- minced
- 1 tsp capers- drained
- 1 tsp dijon mustard
- ⅔ cup dry white wine
- 2 tbsp fresh lemon juice
- ½ tsp cornstarch
- 1 tbsp flat leaf parsley- finely chopped
- Season fish with a pinch of both salt and pepper. Heat a skillet over medium/high heat, add ½ tbsp butter and ½ tbsp olive oil, once hot place the fish skin side down. Allow to cook for 3 minutes, then flip and cook for another 2-3 minutes. Take the fish out of the pan and set aside.
- Add remaining ½ tbsp butter and ½ tbsp olive oil to the heated pan. Add the minced shallot and tomatoes, stir and allow to cook for 2 minutes until translucent. Add the minced garlic and cook for another minute. Add in the capers and dijon mustard, stir, add the dry white wine and lemon juice. Bring sauce to a simmer, lower heat and cook down for 5 minutes. Pour a few tbsp of the sauce into a small bowl, add the cornstarch and stir to combine. Add the mixture back to the sauce, add finely chopped parsley and mix to combine everything.
- Plate the fish and pour the sauce over the top.