Melt the butter in a saucepan over medium heat. Add the shallot and gently sauté until the shallots have become soft but do not color or brown. Add ½ cup of the wine and reduce “au sec” or until the liquid is almost gone (approximately 10 minutes). Be careful not to go too far and burn the shallots.

Once reduced, add the remaining ¼ cup of wine and reduce until the smell of alcohol is gone (approximately 5-10 minutes). There will be a couple of tablespoon of liquid remaining.

Add the fish stock and lemon juice and reduce to about ⅓ of a cup of liquid, then add the cream. Stir or whisk to completely incorporate everything. Add the salt, white pepper, thyme leaves, and lemon zest stir. Reduce the sauce slowly, stirring occasionally, until thickened. Once complete, stir in the capers, taste for seasoning, and adjust if necessary. Remove the sauce from the heat or maintain on low heat while you prepare the orzo. When the orzo is done is almost done, warm your sauce over low heat for serving.

Bring the water, vegetable stock and salt to a boil in a large saucepan or small pot. Add the orzo and cook “al dente,” or until the pasta has a firm bite but no “crunch.” Depending on the orzo you use, this can take between 6 and 12 minutes, so read your package instructions or just taste along the way.

While the orzo is cooking, put the spinach in a large bowl. When the orzo is done, drain and immediately add the orzo to the spinach. Mix with a spoon or spatula until the spinach is wilted, then add the lemon juice. Taste for seasoning and adjust if necessary.

While the orzo is cooking, start your fish. Using the kosher salt and white pepper, season both sides of the fish. Melt the butter in a skillet over medium heat. Carefully place the fish in the butter and cook. Baste (spoon the butter over) the top of the fish with the excess butter as it cooks. You will probably need about 3-4 minutes per side – you don’t want the pan scorching hot. Continue the same browning/basting process on the other side of the fish. The butter should start to brown and smell nutty by the time your fish is done.

Remove the fish and serve with the orzo and a little sauce under and on top of the fish. Garnish with fresh thyme and lemon wedges.