Pan-Seared Fish with Butter and Caper Sauce

Prepare the ingredients. Prepare all ingredients in advance so the cooking goes smoothly 🐟✨

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

Prepare the fillet. Pat the fillet dry with paper towels, season with salt and pepper, and coat in flour, shaking off the excess

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

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

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

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

Serve the dish. Serve immediately with the potatoes drizzled with the sauce 🐟✨