Sort ingredients
katie
QR Code
Listen
Pdf
This sauce is a healthier version of the classic sauce for sautéed fish, which is usually based on butter. This recipe was published in our cookbook The Best Light Recipe.
Combine the oil and shallots in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until softened, about 4 minutes. Add the wine, increase the heat to medium-high, and simmer until the pan is almost dry, about 2 minutes. Add the chicken broth and continue to simmer until the mixture has reduced slightly, 3 to 5 minutes.
Off the heat, whisk in the cream cheese, capers, parsley, and lemon juice. Season with salt and pepper to taste. Cover to keep warm and set aside while cooking the fish. Spoon ½ cup of the sauce over the fish and serve, passing the remaining sauce separately.