(adapted from Casa Moro: The Second Cookbook by Sam and Sam Clark)

This is a delicious, quick, and elegant meal.

Serves 4

2 lbs. (or a little less) halibut steaks or fillets
7 Tbls. good olive oil
3/4 c. cooking sherry
2 shallots, finely chopped
1 sprigs of fresh thyme
2 bay leaves
5 Tbls. sherry vinegar
1 stick of butter
1/2 c. capers
4 Tbls. finely chopped flat-leaf Italian parsley
1 lemon, quartered
Kosher salt and freshly ground black pepper

Preheat the oven to 425 degrees.

Prepare the crispy capers by heating 4 Tbls. olive oil in a small sauce pan until hot then add drained capers. Fry, stirring until they are slightly browned and crisp. Remove from pan and let drain on a paper towel.

Make the sauce by adding the sherry, shallots, thyme, bay leaves, 5 Tbls. sherry vinegar, and a few turns of freshly ground pepper in a small saucepan and simmer over medium-low heat until reduced. Remove thyme and bay leaves. Add butter a few cubes at a time and let slowly melt into the sauce. Add an extra tsp. of sherry vinegar, a pinch of salt, and taste. Keep warm in the pan, but do not allow sauce to boil as you cook the fish.

Season fish with salt and pepper and drizzle with a bit of olive oil. Place in a roasting pan and cook for about 12 minutes (until cooked through - the cooking time may vary depending on the thickness of the fish). Remove and serve immediately with the sauce, capers, and chopped parsley spooned over the fish. Place lemon wedges on the side.

Ideas for sides: Tender Cooked Greens and Lemon and Mustard Mash