White Fish With Walnuts And Capers Recipe

Prepare fillets

Pat the fish fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Lightly dust both sides with the 2 tablespoons of flour; shake off excess. This will help the fish develop a light crust and slightly thicken the sauce later.

Pan-sear fish

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter stops foaming and is sizzling, add the fillets to the pan skin-side down if applicable, leaving space between them. Cook without moving until the underside is golden, about 3–4 minutes depending on thickness. Flip carefully and cook the other side 2–3 minutes more, until opaque and just cooked through (internal temperature ~ 135–140°F / 57–60°C). Transfer fillets to a warm plate and tent with foil.

Toast walnuts

While the fish cooks (or beforehand), toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a bowl and roughly chop if not already chopped.

Sauté aromatics

Lower the skillet heat to medium. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same pan used for the fish. If there are brown bits in the pan, they will flavor the sauce. Add the minced shallot and sauté until softened and translucent, about 2–3 minutes. Add the minced garlic and cook another 30 seconds, until fragrant — do not burn.

Deglaze

Pour in the 1/4 cup dry white wine (or chicken broth) to deglaze the pan. Use a wooden spoon to scrape up browned bits from the bottom. Let the liquid reduce by about half, 1–2 minutes.

Build sauce

Reduce heat to low. Stir in the toasted chopped walnuts and the 2 teaspoons rinsed capers. Add the 2 tablespoons lemon juice and 1 teaspoon lemon zest. If using, stir in 2 tablespoons heavy cream for a silkier finish; simmer gently for 30–60 seconds until warmed through and slightly thickened. Taste and adjust seasoning with salt and freshly ground black pepper as needed (remember capers add saltiness).

Finish

Remove pan from heat and stir in the 2 tablespoons chopped fresh parsley. Spoon some of the walnut-caper sauce over each fillet. Garnish with extra chopped walnuts, a few whole capers, and a small lemon wedge if desired.

Serve the fish hot with steamed vegetables, rice, or crusty bread to soak up the sauce. Leftover sauce can be spooned over the side dish.