- Lingod* Fillet – 3/4lb Per Person
- Olive Oil
- 1 Lemon
- 3 tbs. Capers
- 1 Shallot – Finely Chopped
- Parsley – Finely Chopped
- Splash of White Wine
Heat oil in pan to just below smoke point.
Fry fillet in pan for 3 to 5 minutes on first side.
Carefully flip fillet, making sure not to break it.
Your fillet should have a dark golden brown color.
After flipping fillet, add in shallots and capers.
Cook another minute.
Add in chopped parsley, reduce heat and squeeze the lemon over the entire pan.
Add a splash of white wine, check for doneness, and plate.
* Recipe also works well with halibut, rockfish & other mild white fish.