Fish Fillets with Lemon, Butter, Caper Sauce

Fish Fillets with Lemon, Butter, Caper Sauce


1 Tb olive oil

1 Tb capers (drained)

1/2 cup chicken broth

juice from one lemon

pinch of salt

3 Tb cold butter, cut in chunks

Thawed fish fillets (makes enough sauce for 4-6 fillets)

olive oil

1/4 cup flour

salt and pepper

Pat fish dry, season both sides with salt and pepper. Put flour in medium bowl, add fish, toss or sprinkle or whatever till they're lightly coated. Heat enough oil to just cover the bottom of a large frying pan. Add fish when oil starts to shimmer, BEFORE it smokes or crackles! Cook on medium heat, flip when the edges turn opaque.Cook fish till golden brown on each side.

While fish is cooking (or before) heat 1 Tb oil in small saucepan on high heat. Add capers, crush a few, fry till they start to brown a bit. Add chicken broth and lemon juice, bring to boil, boil 5 minutes till it reduces a little. Remove from heat, stir in pinch of salt and cold butter until melted. Cover and set aside.

Top fish with sauce and enjoy!!