Fish With Lemon, Butter, Caper Sauce

"I've been making this "sauce" to serve over fish for years. I like it over simple pan fried fish, but you could serve it over crumbed fish too."
 
Fish With Lemon, Butter, Caper Sauce created by Tisme
Ready In:
13mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.
  • Cook the fish to your liking and remove to serving plates.
  • Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.

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  1. cuppycakes
    This was a hit w/ the family.
     
  2. Anonymous
    I made this recipe with barramundi because it is a white fish that has the health benefits of salmon, but is mild tasting. To change up the recipe, I added to the flour, McCormick's Old Bay Lemon Herb seasoning and replaced the parsley with capers for a little kick. It was wonderful!
     
  3. juliacumbie
    Yum! I used tilapia. I thought I was making enough for leftovers for lunch the next day, but my whole family (including an 11 month old and a 3 year old) went back for seconds, so no leftovers! This is definitely going in my regular rotation. Thanks for the recipe!
     
  4. NurseJaney
    *Made for Australia/NZ Swap #77* A SURE inner ! We eat fish frequently, most often tilapia loins (Costco) -- and adding very little since we enjoy the flavor of the fish. A little butter, lemon, dill -- and we are happy. AMAZING how much the capers added -- had not given them a thought ! pan fried, served with steamed Jasmine rice, and fresh broccoli from the garden. Thanks for posting, Jan.
     
  5. ATLGRL
    This is decent. I've had much better. Next time, I would coat the fish in Dijon and clarify the butter.
     

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