• Wrap fish fillets in foil, shiny side in.
• Place on rack over 1 inch of simmering water.
• Cover and cook for 15 minutes for each thickness of fillet.
• Open foil and drain off any liquid.
• Place fillets on a serving plate and spoon 1 or 2 tablespoons of Salsa Verde sauce over the fillets.

Salsa Verde

• 3 tablespoons finely chopped onion
• 2 cloves finely chopped garlic
• ½ cup finely chopped parsley
• 2 tablespoons coarsely chopped capers
• 3 tablespoons fresh lemon juice
• ½ cup extra virgin olive oil
• Whisk together until thoroughly mixed
• Optional: 1 tablespoon chopped anchovy.
• Yields 1 cup.