Description
A quick and elegant pan-seared white fish recipe with crispy skin and tender, flaky meat, finished with a lemon butter caper sauce. Perfect for weeknight meals or special dinners.
Ingredients
- 2 white fish fillets (6–8 oz each), boneless and skin-on (e.g., cod, halibut, snapper, bass, or tilapia)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons canola oil or grapeseed oil
- 3 tablespoons unsalted butter
- ½ medium lemon, juiced (about 1½ tablespoons)
- 2 teaspoons nonpareil capers, drained
- 2 tablespoons mixed fresh herbs, finely chopped (e.g., chives, parsley, tarragon)
- Lemon wedges, for serving
Instructions
- Pat fish fillets dry and season both sides with salt and pepper.
- Heat a large skillet over medium-high heat. Add oil and let it shimmer.
- Place fillets skin-side down. Press gently with a spatula to keep flat. Cook for ~3 minutes until golden and skin releases easily.
- Flip fish carefully. Add butter, lemon juice, and capers to the pan.
- Tilt the pan and spoon butter over the fish to baste. Cook for another 1–2 minutes until opaque and flaky.
- Remove from heat, sprinkle with chopped herbs, and serve immediately with lemon wedges.
Notes
- Use skinless fillets if needed, but reduce cooking time slightly.
- Substitute butter with oil or dairy-free butter for a dairy-free version.
- For added flavor, sauté minced garlic with the butter.
- Try curry butter or breadcrumb coating for flavor variations.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 310
- Sugar: 0g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 90mg
