This tangy caper sauce pairs perfectly with mild fish like basa. However, being Scottish, I sometimes have it with smoked haddock for extra saltiness and a nice pop of colour. It really will go with any fish though, as capers tend to do. I like to use dairy-free cream for this recipe (Alpro's single cream has a great consistency) as you only need a tiny bit and the rest of the carton keeps in the fridge for a good while.
I find this caper sauce soaks wonderfully into broccoli, boiled for 8 minutes. However, feel free to serve with any green vegetable of your choosing, or even some french fries!
This tangy caper sauce recipe is so quick, you can make it while your fish is cooking. Most medium fish fillets can be baked in lightly oiled foil in 20 minutes or pan-seared in 6-8 minutes.
Step 1
Spoon your capers onto a chopping board, and roughly chop with a sharp knife.
You really only want to give them a light chop. Enough to break up about half of them and allow them to disperse better throughout the sauce while leaving a good deal of tasty caper spheres intact.
Step 2
Get out a small to medium pan and begin to gently heat your dairy-free butter. Follow shortly with the chopped capers, when the butter is about half way melted, and stir.
Step 3
Allow the capers to continue gently heating in the butter for 30 seconds or so. Then add your lemon juice.
You may be tempted to use pre-bottled or concentrated lemon juice here. I strongly advise against it as it will make your caper sauce too acidic and dampen the overall taste.
Step 4
Turn off the heat, stir in your cream, and your tangy caper sauce with dairy-free cream is complete! Serve immediately if possible over fish and vegetables.
Use slightly less capers (closer to 1.5 tablespoons than 2) if making this sauce with smoked fish to lower the overall saltiness of the dish.
