Ingredients
1 TBSP Butter, unsalted
1 TBSP Garlic, finely diced
2 TBSP Shallots, 1/4 chopped
1/4 Cup white wine (Chablis or Sauvignon Blanc)
1 TBSP Flat leaf parsley, rough chopped
2 TBSP Capers
Preparation
Melt butter in a small saute pan over medium heat, then add garlic and shallots
Add white wine, then toss with parsley and capers
Pour sauce over cooked fish and serve
