Braised White Fish and Shrimp with Crispy Capers

• ¼ cup (60ml) olive oil
• 6 small shallots, peeled and halved lengthwise
• 2 tbsp (30ml) capers, drained and patted dry
• 3 garlic cloves, peeled and thinly sliced
• ½ tsp (2.5ml) red pepper flakes
• 450g large shrimp, shelled with tails intact and deveined, patted dry
• 790g cod or halibut without skin, cut into 4 to 6 pieces, patted dry
• 1 cup (250ml) dry white wine
• 2 tbsp (30ml) chopped chives
• 3 tbsp (45ml) butter, diced
• Zest of 1 lemon
• 2 tbsp (30ml) lemon juice
• Flat-leaf parsley leaves, to taste
• Sliced crusty bread, for serving
• Lemon wedges, for serving

In a Le Creuset Cast Iron 30cm Shallow Casserole over medium-high heat, warm 3 tbsp (45 ml) of the oil. Add the shallots and capers. Cook until golden, about 2 minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is golden, about 1 to 2 minutes. Using a slotted spoon, remove the shallots, capers and garlic and set aside in a small bowl.

Season the shrimp with salt and pepper. Add the shrimp to the Casserole and cook for 1 to 2 minutes on each side or until curled up and pink. Add more oil as needed. Set the shrimp aside on a clean plate.

Season the fish with salt and pepper. Add the remaining 1 tbsp (15 ml) of oil to the Casserole. Using a slotted turner, lower the fish into the Casserole and cook until nicely browned on the first side, about 3 minutes. Gently flip over and cook for 1 minute. Add the wine and chives. Cover the Casserole and cook over medium heat for 2 to 4 minutes or until the fish is just cooked through. Carefully set the fish aside on a clean plate.

Add the butter, lemon zest and juice to the Casserole and whisk until the butter has melted. Adjust the seasoning. Remove from the heat. Return the fish and shrimp to the Casserole. Top with the caper mixture and sprinkle with parsley leaves. Serve at the centre of the table with crusty bread and lemon wedges.