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Orange Roughy with Capers, Shallots and Wine Butter Sauce

Course Fish
Cuisine American
Keyword butter, butter sauce, fish, how to cook orange roughy, orange roughy, orange roughy fish, orange roughy recipe, port wine sauce, shallot sauce, wine
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories 183 kcal


  • 1 lemon 1 lemon
  • 4 pieces orange roughy fillets 4 6 ounces orange roughy fillets
  • 1 tablespoon shallots 1 tablespoon finely chopped shallots
  • 6 tablespoons unsalted butter 6 tablespoons unsalted butter
  • 1 tablespoon capers 1 tablespoon capers
  • ½ cup white wine 1/2 cup white wine


  1. 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

  2. Season the fillets lightly with salt and pepper.

  3. 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.

  4. Transfer to the dinner plates and keep warm.

  5. 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.

  6. Sprinkle lightly with salt and pepper to taste.

  7. Remove from the heat. Spoon the sauce over the fillets and serve the lemon wedge along side the fish.

Nutrition Facts
Orange Roughy with Capers, Shallots and Wine Butter Sauce
Amount Per Serving
Calories 183 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 45mg15%
Sodium 63mg3%
Potassium 58mg2%
Carbohydrates 3g1%
Vitamin A 525IU11%
Vitamin C 14.3mg17%
Calcium 15mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.