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| | Poached Fillets with Capers
2 pounds of salt water fish fillets; haddock , cod, etc.
2 cups of fish broth or 2 chicken bouillon cubes, dissolved in 2 cups water
1/2 cup of butter
Juice of 1 lemon
1/2 cup of capers
2 teaspoons of red wine vinegar
1 tablespoon of chopped parsley
Place the fillets in a lightly buttered flameproof dish, pour on the broth and cover with buttered wax paper, cut to fit the pan. Bring to a simmer on top of the stove. Place in a 375ºF oven and poach for 10 to 12 minutes or until the fish flakes easily. While the fish cooks, melt the butter in a small pan, stir in lemon juice, capers, and vinegar and heat until bubbling. When the fish is done, drain it and place on a warmed serving dish. Pour the butter over and garnish with chopped parsley. 4 servings
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