ADVERTISEMENT
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:
- 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.
- 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.
- 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!