A delightful and easy-to-make fish dish featuring a tangy lemon caper sauce.
Preheat your oven to 200°F (93°C) and place a heatproof plate inside.
This step ensures the cooked fish stays warm while you prepare the sauce.
Season the fish fillets with salt and ground black pepper on both sides.
Pat the fish dry with paper towels before seasoning to help the seasoning adhere better.
Dredge the fish fillets in flour, shaking off any excess.
Use a shallow dish for the flour to make coating the fish easier.
Heat 1 tablespoon of butter in a non-stick skillet over medium-high heat until melted and slightly browned.
Swirl the butter in the pan to coat the surface evenly.
Add the fish fillets to the skillet and cook for 3 minutes on each side, or until golden brown and cooked through.
Avoid overcrowding the pan; cook in batches if necessary.
Transfer the cooked fish to the warm plate in the oven.
This keeps the fish warm and prevents it from drying out.
In the same skillet, melt the remaining butter over medium heat until golden brown and nutty.
Watch the butter closely to prevent burning.
Add the lemon juice and capers to the browned butter, stirring to combine.
Taste the sauce and adjust seasoning if needed.
Serve the fish topped with the lemon caper sauce and garnished with fresh parsley.
Serve immediately for the best flavor and texture.
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