Williams-Sonoma, Food & Wine, and the Cooking Channel have simple and easy-to-follow recipes for how to make lemon sauces for fish. Williams Sonoma and Food and Wine's recipes serve four, while the Cooking Channel's serves two.
To make the Williams-Sonoma recipe, cook your favorite fish, and put aside. In the same pan, add 2 minced shallots and 1 minced garlic clove. Cook while stirring for two minutes, or until fragrant. Add 2/3 cup dry white wine and 2 tablespoons fresh lemon juice. Boil for two to three minutes, or until the sauce thickens. Stir in 1 tablespoon chopped fresh flat-leaf parsley, 2 teaspoons salt-packed capers and the zest of 1 lemon. Season with salt and pepper.
To make the Food & Wine recipe, cook your favorite fish. In the same pan, add 3/4 cup heavy cream and the grated zest of 1/2 lemon. Bring to a simmer, and cook for two minutes, or until the sauce starts to thicken. Stir in 1/4 teaspoon salt, 1 tablespoon lemon juice and 2 tablespoons chopped fresh parsley.
To make the Cooking Channel recipe, cook your favorite fish. In the same pan, add 3 tablespoons butter. When it turns light brown, turn off the heat and add the juice of 1/2 lemon, 1 tablespoon small capers and 1 tablespoon chopped parsley.