Preheat oven to 450 ° F. Bring the wine, garlic, shallot and lemon juice to a boil in a saucepan. Reduce to 1/3 cup. Add butter, simmering over low heat. Remove from heat and add half the capres and dill. In a baking pan, heat the oil and sear the bar for 3 minutes on each side. Bake for 5 minutes until the fish is cooked. Serve with the sauce and the remaining capers and dill.


  • 3/4 cup white wine
  • 2 garlic cloves finely chopped
  • 1 French shallot, finely chopped
  • 3 tablespoons lemon juice
  • 3 tablespoons butter
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons of capers
  • 2 tablespoons vegetable oil
  • 2 lb of filleted Chilean bar
  • Salt and pepper