If you want a light and delicious fish recipe, this Herb Braised Fish with Capers is for you. The combination of herbs, wine and chicken broth flavor the tilapia as it cooks then the capers help flavor the sauce. It’s outstanding. I especially love it with mashed squash, which soaks up all the yummy sauce.
This recipe cooks super fast, which makes it perfect for a weeknight meal, but it’s so elegant that it could also be used for a special dinner. I’m thinking that this would be great for a date night.
Wine is technically a reintroduction if you’re eating strict AIP, however, it’s allowed when used in cooking. The alcohol is definitely cooked off as it’s cooked for quite some time. I don’t really drink wine too much any more but I keep a bottle of white wine in the fridge, just for cooking. If you still have problems with cooking with wine, then use more chicken broth as a substitute. It won’t have that same lemony flavor but it will still taste good and you’ll just get some extra bone broth in your diet.
Herb Braised Fish with Capers
- Sprinkle the salt, thyme and rosemary over both sides of the fish.
- Heat oil and garlic over high heat.
- Next add the wine and chicken broth to the pan.
- Bring the liquid to a low boil then turn the heat down to medium.
- Add fish for 2 minutes on each side or 4 minutes total if the liquid covers the fish.
- Transfer the fish from the pan to a serving plate, once it’s flakey and cooked through.
- Add the capers to the pan.
- Return to a low boil and reduce the wine mixture down for about 3-4 minutes.
- Pour the caper sauce over the fish and then serve immediately.
- If using, serve with lemon wedges.