Rockfish with Lemon Caper Butter and Roasted Potatoes

Here is a not too difficult recipe I made last night with Blue Rockfish fillets. Was pretty good and a healthy alternative to fried fish tacos. 

Rockfish with Lemon Caper Butter and Roasted Potatoes
Servings = 2

Roasted Potatoes
8 small red potatoes cut in half
1 Tbsp olive oil 
4 cloves garlic minced
¼ tsp salt
¼ tsp pepper

2 rockfish filets 
1 bag baby spinach
1 Tbsp olive oil 
2 large shallots (sliced thinly)
4 cloves garlic (minced)
1 tsp sugar 
1 Tbsp unsalted butter 
Lemon wedges

Lemon Caper Butter Sauce
1/2 lemon (juiced)
1 Tbsp capers 
1/4 tsp salt 
½ tsp fresh ground black pepper
1/2 cup dry white wine 
1 tsp fresh thyme leaves 

Roasted Potatoes: Preheat the oven to 375°F. Combine olive oil, garlic, salt and pepper in a large baggie and mix. Add potatoes and coat in the olive oil and garlic. Place potatoes on a large non-stick pan and put in the oven. Bake for 30 minutes.

While the potatoes are cooking slice the shallot and garlic. Combine ingredients for the lemon caper butter sauce.

When the potatoes have cooked for 15 minutes add the olive oil to a medium/large non-stick pan and place over medium heat. Add the shallots, garlic and sugar. Cook slowly, stirring frequently. If they are not browning lightly, increase the heat to medium-high. Continue to cook until the vegetables are caramelized then set aside.

Increase heat to medium high and add rockfish filets to the skillet. Cook on the first side about 3-5 minutes and turn. Cook for about 3-5 minutes on the other side and remove to a warm plate. The cooking time will vary depending on the fillet thickness. The fish should be slightly uncooked in the center after searing because it will finish cooking in the sauce.

Add spinach to pan and cook until wilted stirring frequently. Place spinach on the serving plates to form a bed for the fillet to be placed on.

Add the lemon juice, capers, salt, pepper, white wine and thyme to the pan. Increase the heat to medium-high and reduce the liquid by about a third stirring constantly. Add the butter and just as it melts place the fish back in the pan and reduce the heat to medium and cook covered for 2-4 minutes until fish is cooked.

Divide the cooked potatoes between two plates. Top the spinach on each plate with a rockfish filet and then spoon the sauce over the top. Serve immediately with lemon wedges on the side.