Haddock with capers,lemon,dill and white wine

Ingredients

2 teaspoons capers (preferably salt packed)
2 haddock fillets
Kosher salt and freshly ground pepper
2 tablespoons butter
1 tablespoon olive oil
2 shallots minced
1 clove garlic minced
2/3 cup dry white wine
the juice of 1 lemon
1 tablespoon fresh parsley chopped
1 tablespoon fresh dill chopped
 grated zest of 1 lemon

Directions

Prepare the ingredients for the sauce first.
Place the capers in a small bowl of water, drain and pat dry with paper towels.
Chop parsley, dill and grate lemon zest. Add to capers and keep to one side.
Chop 1 clove garlic very fine and chop 2 shallots also very fine. Place the chopped garlic and shallots in a small bowl.  Keep to one side.
Measure  2/3 cup dry white wine in a cup and squeeze 1 lemon into the wine. Keep to one side.

Cut the haddock fillets into serving portions, season with salt and pepper. In a large nonstick fry pan over medium heat, melt the butter with the olive oil. Arrange the fish in the pan and cook, turning once, until browned on both sides and opaque throughout but still moist looking in the center when tested with a knife. 6 - 8 minutes total. Using a slotted spatula transfer the fish to a warmed platter and cover loosely with silver foil.

Add the shallots and garlic to the pan and cook, stirring until fragrant, about 2 minutes. Add the wine  and lemon juice, increase the heat to medium high and boil until the sauce thickens slightly ( 3 minutes). Stir in the parsley, dill, capers and lemon zest and season with salt and pepper.

Pour the warm sauce over the fish, garnish with dill fronds and lemon wedges and serve with asparagus and salad.