Nonstick aluminum foil
4 fish fillets (such as flounder, snapper, pompano); about 1 1/2 lb
4 teaspoons lemon herb finishing butter
1 shallot, finely chopped
1/2 cup fresh Italian parsley, finely chopped
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1/2 cup chopped pecans
2 tablespoons capers


  1. Preheat oven to 425°F. Line a baking sheet with foil. Place fish on baking sheet; top each fish with 1 teaspoon butter.
  2. Chop shallot and parsley. Combine with vinegar, oil, pecans, and capers; set aside.
  3. Bake fish 6–8 minutes or until fish is opaque and 145°F. Top fish with relish and serve.