Why, yes! This IS the second capers-forward fish recipe I’ve posted in as many weeks. I would try to dial it back if capers didn’t taste so darn delicious when combined with butter and lemon. But they do, so I won’t.
The Occasion: Friday night fish dinner. Healthy eats without the sacrifice.
Why This Works: Have you noticed that so many recipes for fish look similar? Lemon, check. Wine, uh huh. Butter, check. Parsley, yup. And if you’re lucky – capers, checkity check check! The reason is … it’s hard to beat perfection. Good fish doesn’t need a lot of dressing up. Simple is best.
|Printable Recipe- Pan-Seared Meagre with Lemon-Caper Sauce|
|File Size:||667 kb|
Recipe source: Hooked on Fish
For the fish:
- 2 6-ounce meagre fillets
- Olive oil
- Salt and pepper
- Canola oil for the pan
For the sauce:
- 3 tablespoons butter
- 1 tablespoon lemon juice
- 1 tablespoon capers
- 1 tablespoon parsley, chopped
- Preheat oven to 425˚ F.
- Lightly score the skin of the fish. Using a sharp knife, make 3 or so (depending on size) parallel cuts on a diagonal, about ¼” deep.
- Heat canola oil in an oven-proof skillet.
- Drizzle both sides of fish with olive oil and season with salt and pepper.
- Sauté fish, skin side down, on medium-high heat for about 4 minutes (for until fish easily releases from the pan.
- Turn over and put the pan in the oven for about 6 minutes (depending on thickness of fish).
- Once fish is done, transfer fillets to a plate and cover with foil.
- Pour off the remaining olive oil, then add butter to pan and stir periodically until butter just begins to brown. Add capers and lemon juice to heat through.
- Spoon sauce over the fish, top with parsley. Add a squeeze or two of lemon to taste.