Lemon And Caper Recipe
pan seared, with white wine, lemon, capers
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Fish
Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
Dredge in Flour
Spread the flour on a plate and dredge each fish fillet in the flour, shaking off the excess.
Pan Sear the Fish
In a large skillet, heat the olive oil and butter over medium-high heat. Once the oil is hot, add the fish fillets and cook for about 3-4 minutes per side or until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate.
Make the Sauce
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2-3 minutes.
Add Lemon and Capers
Stir in the fresh lemon juice and capers. Cook for an additional minute until the sauce is slightly reduced.