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.