Prep 5 mins
Cook 8 mins
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.
- 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.
This is decent. I've had much better. Next time, I would coat the fish in Dijon and clarify the butter.
Really easy, really fast, nice with all sorts of fish. Be sure to rinse the capers if you even think they will be too salty. I've been doing this for years, if you haven't try this for sure!
What a great meal! I followed the directions exactly using red snapper fillets and dinner was on the table in about 10 minutes. My DH could not stop raving about it, which is a huge compliment! We served with brown rice sauteed with olive oil, garlic, spinach, and feta cheese. Thanks for a great & easy meal!