A delightful and simple fish recipe featuring a tangy lemon butter sauce with capers, perfect for a quick and elegant meal.
Heat the olive oil in a large sauté pan over medium-high heat.
Ensure the pan is hot enough to sear the fish properly.
Pat the fish fillets dry with paper towels and season them with salt and pepper.
Drying the fish helps achieve a crispy exterior when cooked.
Dredge the fish fillets in the flour, shaking off any excess.
Coat the fish evenly for a consistent crust.
Cook the fish in the pan until golden and cooked through, about 3-4 minutes per side. Remove and set aside on a platter.
Avoid overcrowding the pan to ensure even cooking.
Deglaze the pan with the white wine, scraping up any browned bits, and cook for 1 minute.
The browned bits add depth to the sauce.
Add the lemon juice and capers to the pan, stirring to combine.
Adjust the amount of lemon juice to your taste preference.
Stir in the butter until melted and the sauce is smooth.
Whisk continuously to emulsify the butter into the sauce.
Pour the sauce over the fish on the platter and garnish with chopped parsley.
Serve immediately to enjoy the dish at its best.
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