Mince shallots and caramelize in olive oil. Add wine, lemon zest and juice, capers, salt and pepper. Simmer until reduced by half. Cube butter and keep cold until needed. When sauce is reduced, add butter over a very low heat a few pieces at a time and whisk continuously until the butter is melted and incorporated into the sauce. Add parsley and mix. Set aside.

Prepare a sheet pan with nonstick spray. Place whitefish filets on pan, spread one teaspoon of olive oil on each filet. Broil for five minutes, until whitefish are half done. Top each whitefish filet with 1/3 cup of lemon caper sauce. Broil for another five minutes. Top each filet with ¼ cup of parmesan, place under broiler until parmesan is lightly browned. Serve with lemon.

Recipe courtesy of The Cookery Restaurant, Fish Creek.