Pan-Fried Fish with Lemon Butter Sauce

par

Instructions

  1. Prepare the Fish:
    • Pat the fish fillets dry with paper towels. Season both sides with salt and pepper.
    • Lightly dredge each fillet in flour, shaking off the excess.
  2. Pan-Fry the Fish:
    • Heat olive oil and butter in a large skillet over medium heat.
    • Once the butter has melted and the skillet is hot, add the fish fillets.
    • Cook for 3-4 minutes per side, depending on thickness, until golden brown and cooked through.
    • Remove the fish from the skillet and set aside on a plate.
  3. Make the Lemon Butter Sauce:
    • In the same skillet, melt the butter over medium heat.
    • Add the minced garlic and sauté for 1 minute, or until fragrant.
    • Stir in the lemon juice and broth, scraping up any browned bits from the bottom of the skillet.
    • Add capers, if using, and simmer for 2-3 minutes until the sauce slightly thickens.
  4. Combine and Serve:
    • Return the fish fillets to the skillet, spooning the lemon butter sauce over them.
    • Allow the fish to heat through for 1-2 minutes.
    • Garnish with fresh parsley, if desired.
  5. Serve:
    • Serve the fish immediately with the sauce drizzled over the top. Pair with steamed vegetables, rice, or a fresh salad for a complete meal.