FISH WITH LEMON, BUTTER & CAPER SAUCE

Fish with Lemon, Butter & Caper Sauce image

Provided by Lee Thayer

Categories Fish

Time 10m

Number Of Ingredients 8

Previous Next

3-4 whitefish fillets, boneless, skinless
lemon pepper, as desired
1/4 c tempura flour or all purpose, and as needed
1/4 c unsalted butter, divided
2 Tbsp lemon or lime juice
1 tsp lemon or lime zest
2 Tbsp capers, drained
2 Tbsp fresh parsley, chopped

Steps:

1. Three fillets rinsed and cut in half. I used pangasius here but I also like to use barramundi. I cut the fillets in half to make them easier to handle in the pan.
2. Season the fillets on both sides with lemon pepper, place the flour in a shallow dish and coat the fillets with flour and shake off excess.
3. Melt half the butter in a large non stick pan on medium high heat. Cook the fillets in batches, to golden brown, takes only a few minutes each side.
4. Remove to a serving plate, cover to keep warm.
5. When the fillets are all done, same hot pan, add the remaining butter, lemon or lime juice, zest, capers, and parsley. Stir and heat for one minute.
6. Place 1-2 fillets on each serving plate, spoon sauce over the fish, serve with sides of your choice. Enjoy.