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.

Orange Roughy with Capers, Shallots, and Wine Butter Sauce

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.

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

Orange roughy

Also known as red roughy, slimehead, and deep sea perch. A relatively large deep-sea fish belonging to the slimehead family.

What is orange roughy taste like?

When cooked properly, the orange roughy has a delicate, sweet, and mild flavor. The texture is moist with large flakes that will hold together once cooked.

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.

Orange Roughy with Capers, Shallots, and Wine Butter Sauce

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.

  • 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 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.
  • Do melt gently the butter in your skillet; however, ensure 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.

Orange Roughy with Capers, Shallots, and Wine Butter Sauce

What skillet to use?

Use a large skillet to not 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, the best money 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.

Orange Roughy with Capers, Shallots, and Wine Butter Sauce

Equipment and ingredients used to create this recipe.

Le Creuset Signature Cast Iron Signature Iron Handle Skillet, 9" (1-3/8 qt.), Deep Teal
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02/18/2024 04:24 pm GMT

Orange Roughy with Capers, Shallots and Wine Butter Sauce

5 from 17 votes
Orange Roughy with Capers, Shallots, and Wine Butter Sauce
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
 Nothing to it, and yet a wonderful sauce that asks for a piece of bread to enjoy with the sauce.


  • 1 lemon
  • 4 pieces orange roughy fillets, 6 ounces each
  • 1 tablespoon shallots, finely chopped
  • 6 tablespoons unsalted butter,
  • 1 tablespoon capers,
  • ½ cup white wine


  • 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.


Calories: 183kcal | Carbohydrates: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 63mg | Potassium: 58mg | Vitamin A: 525IU | Vitamin C: 14.3mg | Calcium: 15mg | Iron: 0.3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Originally published on March 29, 2013. Updated on August 2, 2022