Fish with Lemon, Butter & Caper Sauce
Fish with Lemon, Butter & Caper Sauce
This is a delicious fish dish! I used Pangasius for this, use any whitefish you prefer.
Ingredients
- 3-4 whitefish fillets, boneless, skinless
- 1/4 cup tempura flour, or as needed
- lemon pepper, as desired
- 1/4 cup butter, divided, (1/2 stick)
- 2 tablespoons lemon or lime juice
- 1 teaspoon lemon or lime zest
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
- Three fillets rinsed and cut in half.
- In a shallow dish mix together the flour, salt, and pepper. Coat the fillets in flour and shake off the excess. Starting to coat the fillets in this photo.
- Melt half the butter in a large non stick pan on medium high heat. Cook the fillets in batches, to your liking.
- Just brown, flip, brown the other side, remove to a serving plate, cover to keep warm.
- 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. I was snap happy with the camera and took this photo before adding the capers.
- Place 1-2 fillets on each serving plate, spoon sauce over the fish, serve with sides of your choice. Enjoy.
Notes
I use Pangasius fillets for, 3 fillets was just under a 1 kilo so I will go with the 1 kilo rate of 123 Baht. For 4 servings, this is about 90 cents per serving.
Variants: 1. In place of whitefish fillets, this would be good on salmon or tuna. 2. In place of the capers use fresh chopped dill.
Adapted from an internet recipe.Â
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I made this on 22 Sep 2018, and oh my is this good! The family loved this fish. Basically just fish fried in butter, but the lemon (I used lime juice) and the capers mixed with the butter at the end, makes this excellent. Highly recommended.