Best Roasted Lemony Fish With Brown Butter Capers And Nori Recipes

Fish With Lemon, Butter, Caper Sauce image

Provided by JustJanS

Categories Sauces

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

4 fish fillets, your choice (tonight I have shark)
1/4 cup all-purpose flour
salt and pepper
1/4 cup butter
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons capers
2 tablespoons chopped fresh parsley

Steps:

Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.
Cook the fish to your liking and remove to serving plates.
Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.

Cod With Brown Butter Lemon Sauce image

Provided by Geoffrey Zakarian

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

2 lemons
12 tablespoons unsalted butter
1 slice brioche bread, crusts removed and diced into 1/4-inch pieces (about 1/2 cup)
2 cod fillets, about 1/2-inch thick
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
2 tablespoons capers
2 tablespoons white wine
1/4 cup fresh parsley, finely chopped

Steps:

Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside.
Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan.
Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan.
Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons.