Fish In Lemon Butter Sauce With Capers Broccoli 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.

LEMON CAPER BUTTER SAUCE

Steps:

• Crush capers in a small bowl with the back of a spoon.
• Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
• Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

FISH WITH LEMON, BUTTER & CAPER SAUCE

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.