4 orange roughy fillets
1 c. white wine
1/4 c. all-purpose flour
Salt & pepper
1 tbsp. butter
1 onion, finely chopped
1 tsp. capers (optional)

Mix fish with wine and place in refrigerator for 15 to 60 minutes. Drain fish and reserve wine. Pat fish dry and coat with flour seasoned with salt and pepper. Heat butter and gently cook onion 3 to 5 minutes. Add fillets to pan and fry each side for 2 minutes. Add wine and capers and cook over high heat for 2 to 3 minutes, until liquid is reduced by half. Serves 4.

This fish really just got popular in the last few years. Or if it wasn't I never heard of it. But now it is in all the fish stores. It is quite lovely, has a nice taste. There are several different recipes for it and I shall give you a few in this cookbook.