Pan-Seared Fish with Butter and Caper Sauce
By chef Marco Giampaoli
Tender fish in a delicate butter sauce with lemon and capers. Excellent as a light lunch or dinner
- 17 min
- total
- Medium
- level
2 min prep · 15 min cook
What you will need
-
Fish fillet 120 g -
Potatoes 200 g -
Butter 1 tbsp -
White Wine 50 g
-
Capers 0.5 tbsp -
Lemon 0.5 pcs -
Plain Flour 1 tbsp
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Steps to cook
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Prepare the ingredients. Prepare all ingredients in advance so the cooking goes smoothly 🐟✨
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Cook the potatoes. Peel the potatoes, cut them into smaller pieces, and cook in salted water over medium heat for about 15 minutes, until tender
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Prepare the fillet. Pat the fillet dry with paper towels, season with salt and pepper, and coat in flour, shaking off the excess
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Pan-sear the fillet. Heat butter in a pan (or butter with a little oil) and sear the fillet over medium heat on both sides for about 2-3 minutes until golden brown, then set aside
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Deglaze with wine. Pour white wine into the pan and let it simmer over medium heat for about 1 minute to evaporate the alcohol and release the browned bits
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Prepare the lemon sauce. Add lemon juice, a little grated zest, and capers, and briefly simmer over low heat for about 1-2 minutes, then whisk in a piece of cold butter
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Warm the fillet in the sauce. Return the fillet to the pan, spoon the sauce over it, and let it warm over low heat for about 30 seconds
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Serve the dish. Serve immediately with the potatoes drizzled with the sauce 🐟✨
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