BROTA WITH WHITE WINE, → LIME & CAPER CREAM SAUCE

A beautiful local Canarian fish deserves a little special treatment! This time, I’m cooking fresh brota in a rich but delicate white wine, lime and caper cream sauce, served with buttery potatoes and green vegetables. Using just two fillets weighing 570 grams, this simple Mediterranean-inspired recipe makes a delicious meal for four without overpowering the natural flavour of the fish. Easy to prepare, full of flavour, and a lovely way to enjoy the fresh seafood available here in Tenerife.

Ingredients

2 brota fillets (570 g total), cut into 4 portions
2 tbsp olive oil
30 g butter
2 shallots or 1 small onion, finely chopped
2 garlic cloves, finely chopped
150 ml dry white wine
180 ml cooking cream
2 tbsp capers
Zest of 1/2 lime
1-2 tsp lime juice, to taste
Fresh parsley
Salt & black pepper

At a glance

Pan-fry fish gently. Make sauce in the same pan. Finish with lime, capers & parsley. Serve with potatoes and green veg. Tip: Add the lime juice gradually so it doesn’t overpower the fish.