Lemon and Caper Sauce
Zest of 1 lemon
1 tbsp light olive oil
1 tbsp white wine vinegar
2 tsp baby capers, drained and rinsed
Juice of ½ lemon
Freshly ground black pepper
• Heat the light olive oil in a small saucepan over medium heat. Add lemon zest, baby capers, vinegar and lemon juice. Season with freshly ground black pepper.
• Remove from the heat when the sauce thickens and use immediately.