Fish – choose a sustainably caught fish that has been filleted. Salmon works beautifully as does rainbow trout or any other type of filet. Get enough to serve 4 people.
1 pound ‘new’ potatoes
2 tablespoons oive oil
2 leeks – sliced thin
1 red bell pepper – sliced
1 package button mushrooms – quartered
2 small zucchini – diced
1 lemon – thinly sliced
1 tablespoon capers
In a pot of salted, boiling water, lightly boil potatoes
Remove and set aside.
In a saute pad, add olive oil and saute leeks until softened
Add peppers, mushrooms, zucchini
Saute until softened, but not fully cooked.
Add back in the cooked potatoes
Season with salt and pepper.
Place fish on top
Sprinkle fish with seasoning and top with thinly sliced lemons and 1 T capers
Place the lid on top and allow to cook about 5-10 minutes, until fish is cooked through.
Serve on a bed of the vegetables with a spoonful of the Tangy Caper Sauce on top.
In a small bowl, mix together
Juice of 1/2 lemon (about 2 T)
1/2 cup sour cream
2 tablespoons chopped capers
1/2 tablespoon chopped parsley
1/2 tablespoon chopped dill
1 tablespoon chopped oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Tip: You can use marjoram in place of oregano and can use either parsley or dill if you don’t have both.