Fish Fillets With Lemon And Caper Sauce Recipes

FISH WITH LEMON, BUTTER, CAPER SAUCE

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.

SOLE WITH LEMON-CAPER SAUCE

Steps:

• Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
• When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.

FISH FILLETS WITH LEMON AND CAPER SAUCE

Steps:

• Cut peel and pith away from two of the lemons.
• Slice the lemon into thin rounds, removing pips as you go. Set aside.
• Squeeze the juice from the third lemon.
• Mix the flour and cheese together on a plate. Coat the fish fillets with flour and cheese.
• Heat the butter in a frying pan until it is hot. Add fish fillets to pan and cook for about 2 minutes before turning over and cooking the other side for a further 2 minutes. Lower the heat.
• Add lemon juice, lemon slices and capers to the pan and allow the juice to come to the boil.
• Transfer the fillets to a serving plate and garnish with chopped parsley and ground black pepper.
• Serve with creamy mashed potatoes.

FISH FILLETS IN LEMON SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cod and potatoes into the bottom of a baking dish (such as Pyrex®).
• Mix water, lemon juice, oil, dill, parsley, garlic, Dijon mustard, cumin, salt, and pepper together in a bowl and add to the fish and potatoes. Cover the dish with aluminum foil.
• Bake in the preheated oven until potatoes are tender, about 35 minutes. Remove foil and continue to bake for 10 minutes more.

TILAPIA WITH LEMON CAPER SAUCE

Steps:

• Sprinkle tilapia with salt and pepper. Dust lightly with flour., In a large skillet, heat oil over medium heat. Add tilapia; cook until lightly browned and fish just begins to flake easily with a fork, 3-5 minutes per side. Remove from pan; keep warm., Add broth, lemon juice, butter and capers to same skillet; cook and stir until mixture is reduced by half, about 5 minutes. Spoon over tilapia. If desired, serve with pasta and lemon wedges.

FISH WITH LEMON-CAPER SAUCE

Steps:

• Soak the capers in cold water for 20 minutes. Drain, rinse well, and then drain again; pat dry.
• Meanwhile, lightly season both sides of each fillet with salt and pepper.
• Heat a large, non-stick frying pan over medium heat. Add the butter and oil; let the butter melt completely.
• Add the fillets to the pan and cook 3-4 minutes on each side or until browned and just barely cooked through. With a spatula, remove to a warmed platter and set aside.
• Add the shallots and garlic to the pan and cook, stirring often, about 2 minutes.
• Add the wine and lemon juice and then raise the heat to medium-high. Boil for 2-3 minutes or until the sauce thickens slightly.
• Stir in the capers, parsley, and lemon zest. Season to taste with salt and pepper.
• Spoon sauce over the fillets and serve immediately.

GRILLED FISH WITH A LEMON-CAPER SAUCE

Steps:

• Brush your fish basket with oil, or if using a disposable 13X9X2 inch aluminum pan, brush it with 1/2 tsp olive oil. Place the fillets in the basket or pan -- do not overlap the fillets. Brush the fillets with 1 tbsp olive oil. Sprinkle fillets with dillweed, lemon-pepper seasoning, and salt.
• Place the pan on a grill rack; grill, covered, over medium-hot coals about 25 minutes (depends on the thickness of your fish fillets). Cook until the fish flakes easily when tested with a fork. Transfer fillets to a serving platter and keep warm.
• While the fish is on the grill, prepare your sauce. Saute the onion in 1 tbsp olive oil in a large skillet over medium-high heat, stirring constantly until tender. Remove from heat. Stir in the mayonnaise and next 5 ingredients. Cook over low heat, stirring frequently, just until heated. This process takes about 7 to 10 minutes, so start it according to the thickness of your fish.
• Arrange lemon and lime slices around the fillets. Garnish with parsley sprigs, if desired. Spoon the sauce over the fillets and serve.

ROASTED LEMONY FISH WITH BROWN BUTTER, CAPERS AND NORI

Steps:

• Heat oven to 475 degrees. Put fish on a rimmed baking sheet and season with salt and pepper; set aside.
• Make the nori oil: Place crumbled seaweed snacks in a blender or mini food processor. With the motor running, drizzle in 1/4 cup of the olive oil and continue to blend until the oil is black, 1 to 3 minutes, scraping down the sides if needed. (Because there's such a small amount of liquid, you may need to stir a lot in between pulses. If you like, you can double the ingredients and save some for next time; it will keep for at least a few weeks in the fridge.) When the oil is well blended, stir in a pinch each of salt and pepper and set aside.
• Pour the remaining 1/4 cup olive oil all over fish. Thinly slice 1 1/2 lemons. (Save the other lemon half for serving.) Arrange lemon slices on top of the fish. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. Remove from oven and brush two-thirds of the nori oil on top of fish; set aside to rest while preparing the butter.
• In a small saucepan, melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 5 minutes. Add parsley and capers, and cook for another minute. (Be careful when adding capers, as they may splatter once they hit the hot butter.) Pour the sizzling butter mixture over the fish and squeeze a little lemon juice from the reserved half on top. Serve immediately with remaining nori oil on the side for more drizzling.

BAKED SEA BASS WITH LEMON CAPER DRESSING

Steps:

• To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
• Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.