- 1/2 cup butter
- 1 cup Chardonnay
- 2–3 tablespoons Dijon mustard
- 3 tablespoons capers, drained and rinsed
- Juice of 1 lemon
- 2 teaspoons chopped fresh dill
- 4 salmon fillets or white fish of your choice (skin on)
Preheat the oven to 425 degrees. Melt the butter gently in a saucepan over medium heat, then stir in the Chardonnay, mustard, capers, and lemon juice. Heat about 5 minutes to burn off the alcohol.
Add the dill. Place the fish in a baking pan, skin-side down. Pour the sauce over the fish and bake for 20 minutes or until the fish is flaky.