Fish Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Season both sides evenly with the kosher salt and freshly ground black pepper.

Dredge

Lightly spread the all-purpose flour on a plate and coat each fillet on both sides, shaking off excess flour so there is only a thin dusting.

Heat pan

Place a large nonstick or stainless-steel skillet over medium-high heat. Add the olive oil and let it warm until shimmering but not smoking (about 1–2 minutes).

Cook fish

Add the fillets to the pan presentation-side down (skin side down if skin-on). Sear without moving for 3–4 minutes until a golden crust forms. Carefully flip and add the unsalted butter to the pan. Spoon the melted butter over the top of the fillets and cook another 2–4 minutes, or until the fish is opaque and flakes easily with a fork (internal temperature about 130–140°F / 54–60°C depending on thickness). Total cooking time will depend on fillet thickness.

Finish and garnish

Remove the fish to a warm plate. Squeeze half the lemon over the fillets, sprinkle with chopped fresh parsley, and add additional salt and pepper to taste. Serve immediately.

Sauté shallot

After removing the fish, reduce heat to medium and add the minced shallot to the hot pan. Sauté for 30–45 seconds until fragrant and softened, scraping up any browned bits from the bottom of the pan.

Deglaze

Add the white wine (or chicken stock) to deglaze the pan, scraping with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes.

Finish sauce

Stir in the capers, then remove the pan from the heat and whisk in the cold unsalted butter a little at a time until the sauce is glossy and slightly thickened. Taste and season with a small pinch of salt or a squeeze of the remaining lemon if desired. Spoon the sauce over the cooked fillets and serve.