There is nothing to it, and yet it is a beautiful sauce that asks for a piece of bread to enjoy with the sauce.
I love this dish because it is packed with beautiful flavors and ready in less than 30 minutes. And this dish will get accolades from everyone on a school night, as well as an impromptu dinner with friends.

Being French, shallots are part of my cooking, and I always have a few in my vegetable basket.
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An indispensable ingredient in my cooking. Light, less acidic, and once softened, it is amazing to bite into. And, then, we have capers, and I do not know about you; I love them, and I eat as many as I put in my dishes, thus always having a couple of jars as a backup.
Sauces are just the uplifting gift to any dish, and if butter is included, which most are, my senses are in heaven.
Butter with wine and shallots is a basic sauce for most fish and chicken.
In this Article
- Subscribe to Giangi's Kitchen!
- Orange roughy
- What is orange roughy taste like?
- What is the difference between shallots and onions?
- Ingredients needed to create this delicious Orange Roughy with Capers recipe
- Tips and how to make this orange roughy with capers, shallots, and wine butter sauce to perfection
- What skillet to use?
- What pairs well with your orange roughy?
- Storage and reheating
- Frequently Asked Questions
- If you enjoy this orange roughy recipe, check out these flavorful recipes:
- Orange Roughy with Capers, Shallots and Wine Butter Sauce
Orange roughy
Also known as red roughy, slimehead, and deep sea perch. A relatively large deep-sea fish belonging to the slimehead family.
it is quite delicate and with a light fish odor. The flesh is nice and white. Beware of fish bones, as sometimes one or two can skip the fishmonger eye while cleaning them
What is orange roughy taste like?
When cooked properly, the orange roughy fillets have a delicate, sweet, and mild flavor. The texture is moist with large flakes that will hold together once cooked.
Ensure that all your fillets are the same size to prevent overcooking one end, and undercooking the other.
What is the difference between shallots and onions?
Shallots are closely related to garlic, onions, and chives. They can be diced, minced, and sliced.
Softer in taste with their counterpart onion or garlic. However, the shallot can be used in place of the yellow or white onion. And vice versa.
Used in vinaigrette, they brighten the flavor.

Ingredients needed to create this delicious Orange Roughy with Capers recipe
Lemon – one half squeeze lemon juice, and use the other half to serve if anyone whats to add more. The acidity of the lemon, mixed with the softness of the shallots and wine, helps build layers of flavor.
Orange roughy fillets – all the same size for even cooking. You can find your orange roughy at your grocery store, but most likely behind the seafood counter at a larger grocer. You can always use frozen roughy if it is all you can find; just ensure it is fully thawed before beginning so it will not be too watery.
Shallots – the French onion of choice as it is beautifully mild when you cook and gives a great aroma to your sauce.
Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Capers – they bring the acidity and saltiness that this dish will deserve.
White wine – everything tastes better with wine; a dry one will be perfect. And you know my rule of thumb: cook with your wine.
Salt and black pepper – your seasoning

Tips and how to make this orange roughy with capers, shallots, and wine butter sauce to perfection
This recipe will cook relatively quickly. I suggest you have all your ingredients ready to go before turning to your stove.
One thing that I want to point out is that the butter mixed with the mixture of shallots, capers, and shallots. Please do not substitute the butter with olive oil, you will not have the same rich succulent sauce, but a very broken down, heavy sauce.
- Wash the lemon well to remove all the wax that may have accumulated on the skin. Cut in half. Slice one half and juice the other half.
- Pat dry with paper towels the orange roughy and season generously with salt and pepper. Use sea salt.
- Butter: always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change the flavor of it.
- Melt the butter in your skillet gently, ensuring it will not burn. You want the natural nutty flavor of the butter to come out.
- Add the shallots and gently cook them for one minute. You want them to become translucent.
- Capers: Use the capers that are stored in salt. Their flavor is not modified. Do rinse them well before using them in your cooking.
- When adding the last two tablespoons of butter, reduce the heat so they slowly melt and give your sauce the wonderful flavor you want.
When cooking with wine or any spirit with alcohol content, please be careful, lower the heat and place the liquid you are using in the middle of the skillet or pan.
This will prevent it from catching fire.
The liquor will evaporate while cooking; therefore, the little one can enjoy this dish.
Do serve any fish flakes to your guests, they are the best.
What skillet to use?
Use a large skillet not to overcrowd your fish while cooking.
Your fish should be able to lay flat and not touch each other during cooking.
I invested long ago in Le Creuset skillet, which is the best money I have spent. Cast enamel is my favorite combination.
Cast iron is the perfect heat inducer. The enamel will allow you to cook with acidic ingredients and make the best sauces.

What pairs well with your orange roughy?
This is where all the fun is for me in the kitchen, and with this dish, you can go so many directions.
Simplicity and not too strong of flavor is what I recommend with this recipe. Whichever recipe you select, make sure that it will absorb the sauce
A very tasty yet not overpowering Cilantro Lime recipe; you can even use lemon instead of the lime, it is perfect and super easy to prepare. Another favorite kids love this one Rice with Peas and Butter.
Rosemary Roasted Potatoes give you a more robust side companion to your orange roughy filets.
Any orzo pasta or couscous is perfect for the little one and us adults. Do not forget to add a bit more butter to the orzo pasta and some finely chopped parsley. You will thank me later.
And you will never go wrong with Roasted Carrots and Broccolini; they balance each other well.
Do not forget that a simple salad will work beautifully too.
Storage and reheating
If you are fortunate to have some leftovers, once cooled off, store them in a glass airtight container in the refrigerator for up to two days.
Bring back to room temperature and warm into a skillet with a dash of butter. You can try to recreate the sauce if you have none left.
Frequently Asked Questions
Is orange roughy still endangered?
Due to over-fishing the roughy was almost extinct. Today, they are protected by fishing limits
Is orange roughy too high in mercury?
Because the orange roughy can live up to 150 years it has time to accumulate large amounts of mercury from the water and other unhealthy elements. Do not consume often.
How often can I eat orange roughy?
It is recommended to be enjoyed once a week.
What fish should not be eaten?
Most countries use antibiotics that are banned in the US. Read labels well, as most fish that are imported outside the USA contain high levels of antibiotics and do not go through government inspections. Catfish is a great example of a fish that is imported, as well as tilapia.
If you enjoy this orange roughy recipe, check out these flavorful recipes:
Equipment and ingredients used to create this recipe.
Orange Roughy with Capers, Shallots and Wine Butter Sauce

Ingredients
Instructions
- Cut the lemon in half. Save one half, squeeze out the juice and keep aside until ready to make the sauce. Take the other half and cut in 4 wedges to serve along with the fish when ready to serve
- Season the fillets lightly with salt and pepper.
- Heat 4 tablespoons of butter in a large skillet over medium-high heat. When the butter stop foaming, add the shallot and cook for 1 minute. Add the fillets and capers. Cook turning once, until golden brown and fully cooked. About 2 minutes. Add the wine and cook for another 3 minutes.
- Transfer to the dinner plates and keep warm.
- Lower the heat under the skillet and swirl in the remaining 2 tablespoons of butter. When the butter is melted but not foaming, add the juice of the half lemon.
- Sprinkle lightly with salt and pepper to taste.
- Remove from the heat. Spoon the sauce over the fillets and serve the lemon wedge along side the fish.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Dinners
- Cuisine: American
- Season: Summer
- Type: Under 45 minutes
Did you make this?
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Originally published on March 29, 2013.
John Wilson
A friend of mine brought me some fresh-caught Rockfish and, cooked with this recipe here, was out of this world. Wonderful sauce. Thank you!
Giangi Townsend
The pleasure is all mine and so happy you enjoyed the recipe.
Thank you for your feedback!
Shelby
My kids were a little unsure of the capers at first but the semi-sweet nature of of the dish had them gobbling it up. Bonus points for it being made in 30 minutes too!
Giangi Townsend
I am happy everyone enjoyed it. Capers add so much flavor to so many dishes, I am happy your boys enjoyed them.
Thank you for making my recipe.
Sarah
You had me at wine butter sauce, drool! But I love this paired with orange roughie and would be great with other white fish to!
Giangi Townsend
Absolutely! This has become our favorite sauce for fish.
Enjoy!
Judith
A very tasty sauce and easy to make too.
Giangi Townsend
Thank you, I am happy you enjoyed it.
Katie
I love the capers and the shallots in this recipe! It is so flavorful, and sure was a crowd pleaser!
Giangi Townsend
Thank you, and so happy you enjoyed it.
Natalie
I loved your sauce. Used it on my chicken as well, and really enjoyed it, thanks!
Giangi Townsend
I am so happy you tried it with another recipe. One of my favorite sauces.
Agnieszka
Wonderful fish recipe! Will make it again for sure.
Giangi Townsend
Thank you!
Jamie
This was so good with the wine butter sauce!
Jamie
This was so good with the butter sauce!
Giangi Townsend
Thank you!
Deb
I left out the capers but was sti very good.
Giangi Townsend
I am it was tasty without the capers. Thank you for your feedback.
Helen at the lazy gastronome
Such a delicate flavor. Delicious recipe.
Giangi Townsend
Thank you.
Emily
This was so delicious and easy to make! I loved how quickly it came together, and the flavors were superb!
Amanda
Loved this recipe. It was so easy to make. Thank you for sharing.
Giangi Townsend
The pleasure is all mine. Enjoy!
Brianna May
This looks so flavorful!
Sunrita
Such an amazingly easy recipe to make. Love it.
Giangi Townsend
Thank you! I love how easy it is to make.
Shelby
I rarely use capers but bought them specifically for this dish and it was perfect!
Giangi Townsend
I am so happy you enjoy it. I use capers in most of my recipes, I love their taste.
Enjoy!
Audrey
Perfect for a busy weeknight dinner!
Giangi Townsend
Absolutely, and with a quick couscous or salad, just perfect.
Courtney
This looks delicious!
Giangi Townsend
Thank you!