SOLE WITH LEMON-CAPER SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
- When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.
FISH WITH LEMON, BUTTER, CAPER SAUCE
I've been making this "sauce" to serve over fish for years. I like it over simple pan fried fish, but you could serve it over crumbed fish too.
Provided by JustJanS
Categories Sauces
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.
- Cook the fish to your liking and remove to serving plates.
- Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.
FISH WITH LEMON, BUTTER & CAPER SAUCE
Easy and delicious dish to put together in basically 10 minutes start to finish. As an alternative to capers, use fresh dill.
Provided by Lee Thayer
Categories Fish
Time 10m
Number Of Ingredients 8
Steps:
- 1. Three fillets rinsed and cut in half. I used pangasius here but I also like to use barramundi. I cut the fillets in half to make them easier to handle in the pan.
- 2. Season the fillets on both sides with lemon pepper, place the flour in a shallow dish and coat the fillets with flour and shake off excess.
- 3. Melt half the butter in a large non stick pan on medium high heat. Cook the fillets in batches, to golden brown, takes only a few minutes each side.
- 4. Remove to a serving plate, cover to keep warm.
- 5. When the fillets are all done, same hot pan, add the remaining butter, lemon or lime juice, zest, capers, and parsley. Stir and heat for one minute.
- 6. Place 1-2 fillets on each serving plate, spoon sauce over the fish, serve with sides of your choice. Enjoy.
LEMON CAPER BUTTER SAUCE
This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Crush capers in a small bowl with the back of a spoon.
- Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
- Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 10.9 g, Protein 3.2 g, SaturatedFat 16 g, Sodium 594.7 mg, Sugar 0.1 g
FISH FILLETS WITH LEMON AND CAPER SAUCE
Using parmesan cheese to crumb the fish makes a delicious change to breadcrumbs. Recipe from 'New World' brochure 24 August 2009
Provided by Kiwi Kathy
Categories < 30 Mins
Time 16m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut peel and pith away from two of the lemons.
- Slice the lemon into thin rounds, removing pips as you go. Set aside.
- Squeeze the juice from the third lemon.
- Mix the flour and cheese together on a plate. Coat the fish fillets with flour and cheese.
- Heat the butter in a frying pan until it is hot. Add fish fillets to pan and cook for about 2 minutes before turning over and cooking the other side for a further 2 minutes. Lower the heat.
- Add lemon juice, lemon slices and capers to the pan and allow the juice to come to the boil.
- Transfer the fillets to a serving plate and garnish with chopped parsley and ground black pepper.
- Serve with creamy mashed potatoes.
GRILLED FISH WITH A LEMON-CAPER SAUCE
This recipe works great with any firm, white fish. I recommend red snapper fillets, grouper fillets, or amberjack for saltwater fish. Catfish or tilapia for freshwater fish. The cooktime specified is for fillets about 1 inch thick, so adjust your cooking time accordingly. If you don't have a fish grilling basket, you can use a disposable aluminum pan...directions are included. Be sure to rinse the capers to remove the excess salt.
Provided by breezermom
Categories Catfish
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Brush your fish basket with oil, or if using a disposable 13X9X2 inch aluminum pan, brush it with 1/2 tsp olive oil. Place the fillets in the basket or pan -- do not overlap the fillets. Brush the fillets with 1 tbsp olive oil. Sprinkle fillets with dillweed, lemon-pepper seasoning, and salt.
- Place the pan on a grill rack; grill, covered, over medium-hot coals about 25 minutes (depends on the thickness of your fish fillets). Cook until the fish flakes easily when tested with a fork. Transfer fillets to a serving platter and keep warm.
- While the fish is on the grill, prepare your sauce. Saute the onion in 1 tbsp olive oil in a large skillet over medium-high heat, stirring constantly until tender. Remove from heat. Stir in the mayonnaise and next 5 ingredients. Cook over low heat, stirring frequently, just until heated. This process takes about 7 to 10 minutes, so start it according to the thickness of your fish.
- Arrange lemon and lime slices around the fillets. Garnish with parsley sprigs, if desired. Spoon the sauce over the fillets and serve.
BAKED SEA BASS WITH LEMON CAPER DRESSING
This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 7
Steps:
- To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
- Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.
Nutrition Facts : Calories 196 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.8 milligram of sodium
FISH WITH LEMON-CAPER SAUCE
This southern Italian fish recipe comes together fairly quickly and packs a ton of mouth-pleasing flavor. It's made from ingredients that I usually have on hand so I have a feeling it will be a regular at our house. I adapted this recipe from the Williams-Sonoma cookbook called Essentials of Mediterranean Cooking.
Provided by Robyns Cookin
Categories European
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak the capers in cold water for 20 minutes. Drain, rinse well, and then drain again; pat dry.
- Meanwhile, lightly season both sides of each fillet with salt and pepper.
- Heat a large, non-stick frying pan over medium heat. Add the butter and oil; let the butter melt completely.
- Add the fillets to the pan and cook 3-4 minutes on each side or until browned and just barely cooked through. With a spatula, remove to a warmed platter and set aside.
- Add the shallots and garlic to the pan and cook, stirring often, about 2 minutes.
- Add the wine and lemon juice and then raise the heat to medium-high. Boil for 2-3 minutes or until the sauce thickens slightly.
- Stir in the capers, parsley, and lemon zest. Season to taste with salt and pepper.
- Spoon sauce over the fillets and serve immediately.
Nutrition Facts : Calories 206.3, Fat 10.4, SaturatedFat 4.3, Cholesterol 76.9, Sodium 113.1, Carbohydrate 3.6, Fiber 0.1, Sugar 0.6, Protein 17.3
More about "fish with lemon caper sauce recipes"
HEALTHY WHITE FISH WITH LEMON AND CAPERS - EAT BETTER …
From eatbetterrecipes.com
5/5 (5)Calories 285 per servingCategory Main Course
- Season the fish with salt and pepper on both sides. Heat non-stick frying pan on medium heat. Add olive oil or melt the butter in the warm pan.
- Add the fish. Cook on both sides until each side is browned. A light crust should form. Don't over cook the fish and make sure it's still moist. Gently and carefully remove the fish from the pan and set aside.
- In the same heated pan, add the shallot (or minced onion) and garlic. Cook until tender and translucent.
- Add the wine (or stock/broth), lemon zest and lemon juice. Heat the sauce until it gently starts to boil. Reduce heat.
FISH WITH LEMON CAPER SAUCE | MOTHER WOULD KNOW
From motherwouldknow.com
5/5 (9)Category Main CourseCuisine AmericanTotal Time 25 mins
- Place the fish in a lightly greased cast iron or roasting pan or a sheet pan lined with parchment. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and ground pepper. Bake for approximately 15 minutes until the fish is opaque and flakes easily with a fork.
- While the fish is cooking, put the oil and butter in a small saucepan and melt the butter. Add the capers and continue cooking for less than 1 minute, just until the capers are aromatic. Then take the sauce off the heat, add the lemon juice, zest, dill, salt and pepper.
FISH WITH LEMON MUSTARD CAPER SAUCE
From jillweisenberger.com
BAKED WHITE FISH WITH LEMON CAPER SAUCE - DASH OF …
From dashofevans.com
SIMPLE LEMON CAPER SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HEALTHY WHITE FISH WITH LEMON AND CAPERS - BEST …
From bestrecipebox.com
FISH WITH LEMON AND CAPER SAUCE | WILLIAMS SONOMA
HERE'S HOW TO USE THAT JAR OF CAPERS LURKING IN YOUR FRIDGE
From uk.style.yahoo.com
EASY RECIPES GROUP | IN A LEMON JUICE, GARLIC, AND CAPER SAUCE, THIS ...
From facebook.com
FISH WITH LEMON, BUTTER, CAPER SAUCE RECIPE - FOOD.COM
RED SNAPPER FISH WITH LEMON CAPER BUTTER SAUCE
From mykitchenserenity.com
HEALTHY BAKED FISH STICKS WITH LEMON CAPER SAUCE - SKINNYTASTE
From skinnytaste.com
HUDGENS IRISH TUNA FISH SALAD SANDWICH RECIPE - RECIPEZAZZ.COM
From recipezazz.com
QUICK PAN-FRIED FISH WITH LEMON CAPER SAUCE - ITALIAN …
From italianmeddiet.com
EASY LEMON CAPER SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
PAN-SEARED HALIBUT RECIPE (EASY, WITH BUTTERY LEMON …
From thekitchn.com
GROUPER FILLETS WITH LEMON BUTTER CAPER SAUCE RECIPE FROM RECIPES
From newdavos.jodymaroni.com
LEMON SAUCE WITH CAPERS - WHOLE LOTTA YUM
From wholelottayum.com
RECIPE: LEMON-CAPER SALMON WITH GARLIC RICE & ASPARAGUS - BLUE …
From
POSH FISH AND CHIPS RECIPE - BBC FOOD
From bbc.co.uk
You'll also love