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Orange Roughy Fillets In White Sauce

4 Orange Roughy Fillets, approximately 1 1/2 lbs.
1 cup dry white wine
1/4 cup flour
1 Tbsp. butter
1 onion, finely chopped
1 tsp. capers (optional)


Marinate Fillets in wine in the refrigerator for half an hour. Reserve the wine. Pat fish dry then dredge in flour and salt and pepper. Heat butter in a skillet and cook onion until translucent. Add Fillets to pan and cook on each side for 2-3 minutes. Add reserve wine and capers and cook over high heat for another 2-3 minutes, or until liquid is reduced by half an fish is close to the point of flakiness.





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