Fresh Fish Recipe

Pat the fish fillets dry with paper towels. This removes surface moisture so they brown rather than steam.

Season both sides of each fillet evenly with the kosher salt and freshly ground black pepper.

Place the flour in a shallow dish and lightly dredge each fillet, shaking off excess so there's only a thin coating. Set fillets on a plate while you heat the pan.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2–3 minutes.

Add the olive oil and 1 tablespoon of the butter. Swirl to coat. When the butter foams and the oil shimmers, add the fillets presentation-side down (skin-side if fish has skin). Do not overcrowd—work in two batches if necessary.

Cook without moving until the underside is golden brown, about 3–4 minutes depending on thickness (for 1–1.25" fillets). Gently flip with a spatula and cook the other side 2–4 minutes until opaque and cooked through. The internal temperature should read 130–140°F (54–60°C) for moist, flaky fish.

Transfer cooked fillets to a warm plate and tent loosely with foil to rest while you make the sauce. Keep any fond (browned bits) in the pan.

Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet. Add the minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes.

Add the minced garlic and cook 20–30 seconds until fragrant, taking care not to brown it.

Pour in the white wine (or stock) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid simmer and reduce by about half, 2–3 minutes.

Add the lemon juice and capers; simmer 30–60 seconds to marry flavors. Taste and adjust seasoning—add a pinch of salt if needed.

Turn off the heat and swirl in the cold tablespoon of butter until the sauce is glossy and slightly thickened. Stir in the chopped parsley.

Return the rested fillets to the pan for 15–30 seconds in the warm sauce to reheat and coat lightly, spooning sauce over the top.

Plate the fish over mixed greens or with steamed vegetables if using. Spoon extra pan sauce and capers over each fillet. Garnish with lemon wedges and a sprinkle of additional parsley.

Serve immediately.