>>>I was preparing a Sunday dinner of halibut in beurre blanc with a base of garlic, capers, lemon juice and white wine as my housemate executed her Sunday church service via Zoom with the local Unitarian church.
You’re housemate is one lucky gal to be with you! And I know we both feel fortunate when meals we prepare are both liked and appreciated.
When I do baked white fish I normally just do Butter/lemon and fresh grind mixed pepper and sea salt
But I do baked or broiled ( sometimes cast iron) with beurre Blanc adding just a finely cut dill and again fresh grind mixed pepper and sea salt. I usual do Sauvignon Blanc 1:1 with lemon.
I’ve not used capers with fish but might try it based on your recipe. Itbeoulf be harmonious with cod, halibut, scrod, snd haddock I believe
Good grief!
2 errors! One my omission & one phones helpful auto correct!!!
Last paragraph beiwulf(????) should be beurre blanc
Paragraph above omitted WILD SALMON