Pan-Seared Fish with Lemon Caper Sauce

Ingredients:

For the Fish:

• 4 firm white fish fillets (such as cod, halibut, or sea bass)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

For the Lemon Caper Sauce:

• 1/4 cup shallots, finely chopped
• 2 cloves garlic, minced
• 1/4 cup capers, drained and rinsed
• 1/2 cup dry white wine
• 1/2 cup chicken or fish stock
• 3 tablespoons unsalted butter, cold and cubed
• Juice of 1 lemon
• 1 tablespoon fresh parsley, chopped
• Lemon slices, for garnish
• Fresh parsley sprigs, for garnish

Instructions:

1. Prepare the Fish:
   • Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
   • In a large skillet, heat the olive oil over medium-high heat. Add the butter and let it melt.
   • Add the fish fillets to the skillet, skin-side down if applicable. Cook for about 4-5 minutes on each side, or until the fish is golden brown and cooked through. The fish should flake easily with a fork.
   • Transfer the cooked fish to a plate and cover with foil to keep warm.
2. Prepare the Lemon Caper Sauce:
   • In the same skillet, add the chopped shallots and garlic. Sauté for 2-3 minutes until softened and fragrant.
   • Add the capers and sauté for another minute.
   • Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
   • Add the chicken or fish stock and continue to simmer until the liquid is reduced by half.
   • Reduce the heat to low and whisk in the cold cubed butter, one piece at a time, until the sauce is smooth and glossy.
   • Stir in the lemon juice and chopped parsley. Season with salt and pepper to taste.
3. Serve:
   • Place the fish fillets on serving plates and spoon the lemon caper sauce over the top.
   • Garnish with lemon slices and fresh parsley sprigs.

Enjoy your delicious pan-seared fish with a zesty lemon caper sauce, perfect for a gourmet meal at home!