340g fish fillet (snapper, sea bass, sole, flounder)
2 Tbsp grapeseed oil
3 Tbsp capers
White wine or broth for cooking
Salt & pepper to taste
Heat grapeseed oil in a saute pan. Place fish in heated oil. Saute for 1-3 minutes per side based on thickness of fish. Remove fish and cover with foil. Heat pan again and deglaze with a splash of wine or broth. Add capers. Season with salt and pepper. Pour sauce over fish and serve on preheated plates.