Sautéed Orange Roughy with Browned Butter, Leeks and Capers

I found this recipe in Cooking Light, August 2009 issue while I was getting my Chemo this week. It originally did not call for leeks and they used sole but you can pretty much make this recipe with any white flaky fish. I decided to make it because I left the hospital wanting to eat this dish, which is surprising since I don't have an appetite these days. It was a hit at my house and I served the fish with brown rice and oven baked squash.

I made the recipe for two but you can easily make it for more.

2 (6 oz) orange roughy fillets
1/4 tsp. salt
1//4 tsp. fresh ground black pepper, divided
Cooking spray
3 tbsp. butter
1 leek, cleaned and chopped
2 tbsp. shallots
1 tbsp. capers
2 tsp. fresh lemon juice

Sprinkle fish evenly with salt and 1/8 tsp. pepper. Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Add 2 fillets to pan; sauté 2 min. or until browned. Carefully turn fillets and sauté another 2 min. or until fish is flaky. Place on a plate; and tint with foil to keep warm.

Then melt butter in the same pan used to make the fish. Cook 2 min. or until browned add leeks and shallots and sauté for about 2min. until leeks are softened, stirring frequently. Remove from heat and stir in remaining pepper, capers, and fresh lemon juice.


Serve the mixture over the fish and garnish with lemon slice.