Fish With Lemon and Caper Sauce

Total Time
Prep 0 mins
Cook 15 mins

In this easy recipe, a pan sauce that incorporates lemon, capers and butter is prepared quickly and then served over pan-seared white fish. The lemon and capers balance the wine’s natural acidity, while the butter creates a silky texture to match the body of this Chenin Blanc. Simple steamed vegetables are a good accompaniment for the fish. Williams-Sonoma

Ingredients Nutrition


  1. If using salt-packed capers, place them in a small bowl, add cold water to cover and soak for 20 minutes. Drain, rinse well and drain again. Pat dry on paper towels. If using vinegar-packed capers, rinse under cold running water, drain and pat dry.
  2. Season the fish lightly with salt and pepper. In a large, nonstick fry pan over medium heat, melt the butter with the olive oil. Arrange the fish in the pan and cook, turning once, until browned on both sides and opaque throughout but still moist looking in the center when tested with a knife, 6 to 8 minutes total. Using a slotted spatula or spoon, transfer the fish to a warmed platter and cover loosely with aluminum foil.
  3. Add the shallots and garlic to the pan and cook, stirring often, until fragrant, about 2 minutes. Add the wine and lemon juice, increase the heat to medium-high and boil until the sauce thickens slightly, 2 to 3 minutes. Stir in the parsley, capers and lemon zest, and season with salt and pepper.
  4. Pour the warm sauce over the fish and serve immediately.
Most Helpful

Loved that it was so simple AND delicious. Had Asparagus spears on the side and they tasted great with the Lemon-Caper sauce.

florenceps_1318060 July 10, 2011

I made the sauce with chicken. Wow, way too much butter. I used red wine since that's all I had. It wasn't great on its own, but wholly Molly! It was great on the couscous.

MommaLamma December 31, 2015

Not a fan for seafood, but these made me love it!

geneveive May 16, 2010