This classic French recipe is elegant but also quick and easy, our favourite kind of fancy. Browned butter is the low-key hero of this simple dish, turning nutty when toasted in a skillet.
1 tbsp(s), drained
1 tbsp(s), finely chopped leaves
½ tsp(s), finely grated, plus 1 tbsp juice
16 oz, 4 fillets, 4 oz each
2 tbsp(s), divided
3 tbsp(s), divided
- In a small bowl, stir the capers, parsley, and lemon zest and juice.
- Pat the fish dry with paper towels. Season the fish with the salt and black pepper. Sprinkle 1 tbsp flour over the fish. Rub the flour to coat the entire surface of the fillets with a thin, even layer. Turn the fish over and repeat with the remaining 1 tbsp flour.
- In a 12-inch nonstick skillet, melt 2 tbsp butter over medium heat, swirling the pan until the foam subsides. Add the fish and cook until lightly browned on the bottom, about 3 minutes. Carefully turn the fish. Continue to cook until the fish flakes easily with a fork, 2 to 3 minutes more. Transfer the fish to a platter.
- Add the remaining 1 tbsp butter to the same skillet and cook until lightly browned, 1 to 2 minutes, swirling the pan often. Stir in the lemon mixture until well combined. Remove the pan from heat. Pour the sauce over the fish.
- Per serving (1 fillet and about 1 tbsp sauce)